Recipe: Aunty Jen's chicken pasta

When my sister, Lisa got married in 2011, her 3 bridesmaids (our other sister, Kristen her best friend Courtney and yours truly) decided to surprise Lisa by asking all of the women in her family and her future husband's (Tim's) family to contribute recipes that were important to them. We then made these into a book and presented it to her at her Kitchen tea. We received some amazing recipes from a handwritten recipe of our Great Grandmother's to a Christmas pudding recipe from one of Tim's Aunties that also came with the original threepence from her Father to place in the pudding every Christmas. We also received some great easy recipes for a newly married couple, who both work full time to whip up after work. This recipe from our Auntie Jen was one such recipe. I added the baby spinach and the garlic and you can really add whatever green veggies you like. I think broccoli would work really well.

Ingredients:

500g chicken breast or thigh fillets

6 middle bacon rashers, chopped

4 shallots, chopped

10 button mushrooms, sliced

300 ml thickened cream

1 x packet penne pasta

1 x jar Leggos ricotta, spinach & pecorino cheese stir through sauce

1 packet ready washed baby spinach

2 cloves garlic

Parmesan Cheese

 

Method:

1. Cook the penne according to packet directions.

2. Chop chicken fillets and stir fry until cooked through.

3. Remove chicken from pan.

4. Lightly fry bacon, garlic, sliced mushrooms, shallots.

 

5. Remove from pan.

6. Place about 2 tablespoons of the Leggos sauce in frypan on medium heat.  Blend in some cream to make a sauce.

7. Place chicken and bacon mixture back into the cream sauce. Add in the packet of baby spinach and stir through the sauce, this will wilt in a matter of seconds.

 

 

 

8. Mix the cooked pasta through the mixture.  Serve with parmesan cheese.

 

                     The Family recipe book and other things from Lisa's Kitchen Tea                     

 

Recipe: Chicken & Coriander Wraps

This dinner is a regular in our household. It's relatively quick & easy, it's light and healthy with vibrant Mexican flavours.



Ingredients:

3 chicken breast fillets
1 bunch coriander
2 cloves garlic- just lean on them with the side of your knife to crush, take the skin off, no need to chop
2 chicken stock cubes
1 red onion
4 tomatoes
300g sour cream
1 can re-fried beans
8 flour tortillas
2 Tablespoons sweet chilli sauce (your favourite brand)
Salt & Pepper

Method:

1. Fill a large saucepan with hot water. Add the stems & roots from the coriander, garlic, stock cubes and off cuts from the onion.

 

 2. Bring to a simmer. Add chicken breast fillets and cook for 20 minutes or until chicken is cooked through. Once cooked, remove from the liquid and allow to cool slightly.

 

3. Meanwhile, chop the tomatoes in half and remove the seeds. I just do this with my fingers, but its probably best to wear an apron cos you may be sprayed with seeds.

 

4. Finely chop the tomatoes and red onion. Combine in a bowl with Sweet chilli sauce and salt & pepper to taste.

5. Slice or shred the chicken and place into a bowl. Chop the coriander leaves, doesn't have to be too fine and mix through the chicken.

6. Warm the re-fried beans and tortillas according to the directions on the tin/packet.

To eat: Spread the warmed tortilla with approximately 1 Tablespoon of the re-fried beans, repeat with sour cream and then top with the tomato/onion mix and the chicken/coriander mix. Roll up and enjoy!