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!
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
- Dice your chicken breasts, slice your sausage, and ‘stick’ your courgette.
- Add your pasta to a pan, and cover with water. Put on the heat, on the hob.
- 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.
- When the chicken has cooked, add a decent shaking of your smoked paprika, and add your garlic paste / cloves.
- 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.
- Pour in the cream, and stir thoroughly.
- 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.)
- 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.
- Turn off the heat to the cheese sauce & meat mix, and add the pasta directly to the pan.
- Give it a good stir, then turn out in to a fancy (if you have one) serving dish.
- Help yourself, and enjoy 🙂 I served this with a couple of garlic baguettes, straight from the oven. Yummy.