Chicken and Smoked Sausage Alfredo Pasta

It’s been quite a while my last post, and I thought it was about time I started blogging again.  I don’t think I could have chosen a better time than to post a new recipe!

Ingredients

2 chicken breasts

1 smoked pork sausage

1 courgette (for those who live in the USA, you would call this a zucchini)

1 small(ish) unsweetened double cream (Elmlea is perfect.  Again, if you’re in the US, you may call this heavy, or whipping cream)

A couple of handfuls of cheese – I used 1 handful of white Cheddar, and 1 handful of red Cheddar

1 small pot of garlic paste, or if unavailable, 2 garlic cloves – crushed / chopped…  Whatever your preference

A good shaking of smoked paprika

Pasta – I used five handfuls of fusilli

Tablespoon of olive oil – for frying

Method

  • Dice your chicken breasts, slice your sausage, and ‘stick’ your courgette.

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  • Add your pasta to a pan, and cover with water.  Put on the heat, on the hob.

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  • Warm your wok / frying pan up, and add the oil just as the pan begins to smoke.
  • Add the chicken, and fry until fully cooked, stirring occasionally.

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  • When the chicken has cooked, add a decent shaking of your smoked paprika, and add your garlic paste / cloves.

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  • Stir thoroughly, and allow the paprika & garlic to be absorbed just a little.
  • Add the sliced smoked sausage and sticked courgette, and allow to fry – stirring occasionally – until the courgette has started to soften slightly.

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  • Pour in the cream, and stir thoroughly.

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  • Ignore the look of it now…  It’s gone from “pretty” to a mess in less than 5 seconds.
  • Add the cheese – about half a handful at a time – and use the ‘lift & stir’ technique.  (If you don’t know what this is, it’s simple.  Push your wooden spoon / spatula under the mixture, then lift – as if you’re folding the mixture – then stir around, until all the cheese has melted.)

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  • Turn down the heat completely, and sort out your pasta…  I usually drain off the pasta, pour boiling water over it, then redrain.  Add a small amount of butter (small – ha ha!!) and stir until the butter has melted.

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  • Turn off the heat to the cheese sauce & meat mix, and add the pasta directly to the pan.

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  • Give it a good stir, then turn out in to a fancy (if you have one) serving dish.

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  • Help yourself, and enjoy 🙂  I served this with a couple of garlic baguettes, straight from the oven.  Yummy.

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Slow Cooker Chicken & Tomatoes

This recipe is slightly different to my Italian Chicken in Tomatoes; where as I used slightly different ingredients, and I cooked this using my slow cooker (crock pot).  However, if you don’t have a slow cooker, you can very easily make this in the oven too.  I have included both methods – one for the slow cooker, and the other for the oven.

I absolutely, well and truly think that this recipe beats my previous Italian Chicken in Tomatoes.

Enjoy x

 

Ingredients

1 (or 2) chicken breasts per person

Garlic and herb cream cheese (I used Asdas’ own)

1 tin of peeled, plummed tomatoes

3 tablespoons olive oil

A “good shaking” of paprika (I used approx. 1 dessert spoon)

Salt & pepper

About 80g of your favourite hard cheese (red Leicester, Cheddar, Cheshire, etc.)

 

Method for the slow cooker

Using a sharp knife, butterfly the chicken breasts (this is when you slice the chicken breast in half, but not all the way through).

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Using a butter knife, spread a “good” quantity of the cream cheese inside the chicken breast, then close it back up.  You now have a “stuffed chicken breast”.

Place the breasts inside the ceramic pot/bowl, inside of the slow cooker; trying not to overlap each piece.

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In a jug (or bowl), pour the tinned plum tomatoes, and “mush” them up with a fork.  If you prefer a smoother sauce, you can blend the tomatoes instead.  When you are happy with the consistency of the tomatoes, add the olive oil, paprika, and salt & pepper (to taste).  Give a final stir.

Pour the tomato mixture over the chicken breasts, and place the lid on (I got my son to help me with this).

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Turn on your slow cooker to “HIGH” for 5 hours, or “LOW” for 8 hours.

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When there is only approx. 30 minutes to go, carefully lift the lid and sprinkle some grated cheese over the chicken breasts.  Replace the lid and allow to continue to cook.

Serve with anything you like (veg, potatoes, pasta, rice…).

Enjoy!

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Method for the oven

Preheat the oven to 210C (190C for fan assisted ovens).

Using a sharp knife, butterfly the chicken breasts (this is when you slice the chicken breast in half, but not all the way through).

Using a butter knife, spread a “good” quantity of the cream cheese inside the chicken breast, then close it back up.  You now have a “stuffed chicken breast”.

Place the breasts inside an oven proof glass / ceramic dish; trying not to overlap each piece.

In a jug (or bowl), pour the tinned plum tomatoes, and “mush” them up with a fork.  If you prefer a smoother sauce, you can blend the tomatoes instead.  When you are happy with the consistency of the tomatoes, add the olive oil, paprika, and salt & pepper (to taste).  Give a final stir.

Pour the tomato mixture over the chicken breasts, place the lid on and place in the centre of the oven for 30 minutes.

When the time is up, sprinkle the grated cheese over the breasts, replace the lid, and cook for a further 30 minutes.

Serve with anything you like (veg, potatoes, pasta, rice…).

Enjoy!

Italian Chicken in Tomatoes

Ingredients:
2 tbsp olive oil
2 garlic cloves
1 chicken breast per person
1 tin of chopped tomatoes
1 Mozzarella ball – sliced
Parsley, to garnish (optional)
Method:
1. Place the olive oil and the garlic cloves in to a frying pan, and gently warm.
2. Preheat your oven to 210C (190C if fan assisted).
3. Deeply score 4 slices in to each chicken breast, being careful not to slice all the way through.
4. When the oil is bubbling gently around the garlic, place the chicken breasts in to the oil, score-side down, to seal – approximately 4 minutes on either side of the chicken breast should be enough.
5. When seared fully, place the chicken breasts in to an oven proof dish, ensuring they are not overlapping each other.
6. Pour the tin of tomatoes over the top of the chicken.WP_20150127_001
7. Place the Mozzarella slices on top of the chicken pieces, and if there are any left over, place the rest of the cheese in any spaces.
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8. Place in a preheated oven for 30 minutes.
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9. Remove from the oven and serve with a sprig of parsley on the top (optional).
10. Bon appetit!
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I served my chicken without the parsley, and with a side of potato gratin.  Yum.