My mother in law got me this cook book for Christmas - The Quick Roasting Tin by Rukmini Iyer, and so far I've managed to try out couple of recipes from it. In the book, there's a recipe for a pasta bake that truly stands out and I would like to share it with you with the wee changes I made to it. I'm not saying her recipe was not good enough, it's just very rare for me to truly follow a recipe from somewhere and be 100% happy with it. We all have different likes for flavors and I hope whenever you use one of the recipes you find on my page, you make your own changes to ensure the best end result! :) But it do recommend her book, it's great and gives you loads of ideas!
Leek & Mushroom pasta dish with chicken
There should be enough for 4 portions and it will take you about 30 minutes to cook this.
You will need:
300g of chicken breast
1 leek
100-150g chestnut mushrooms
250ml whipping cream
olive oil
salt & whatever seasoning you prefer on your chicken
~50g mild cheese
wee bit of breadcrumbs & chives
200-300g tagliatelle or spaghetti
Chop your chicken into bite size pieces, season & fry them.
Cook pasta (you can use any kind of pasta you prefer, just make enough for 3-4 portions). A minute before the pasta is ready, toss your chopped leek into the pot and cook for a minute. Drain and pour into an oven dish.
Add thinly sliced mushrooms, cooked chicken, little bit of fresh chives & the cream to the pasta. Season with salt & drizzle some olive oil on to it. Mix well.
Top the bake with grated cheese and a wee bit of breadcrumbs (you can leave it out as well, but it will give the top layer a nice wee crunch to it).
Cook 15-20 minutes until the top looks golden in a 200 °C oven.
Sprinkle some more chives on top & serve right away, perhaps with a nice crunchy rocket & spinach salad or some garlic bread.
Enjoy
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