Spicy chicken pasta

I found this recipe in a little freebie book of chicken recipes when I visited Mum

& Dad last weekend.  Mum found it in the Lifeline shop.  There’s a couple more recipes I grabbed  out of it – this is the first trial…

It didn’t turn out very spicy (though it was yummy!) as I didn’t have any chilli powder – I used mild chilli paste instead.  I will definately try the chilli powder next time…

 

Spicy Chicken Pasta

250g boneless chicken, sliced into strips

1 onion, finely diced

50g butter

1/2 teaspoon curry powder

1/2 teaspoon chilli powder

3 tablespoons plain flour

1/2 teaspoon salt

2 cups milk

Melt butter in a saucepan and cook onion for 3-5 minutes.  Add curry & chilli and cook for 30seconds or until fragrant.  Stir in flour & salt and cook for 1 min, stirring.  Remove from heat and gradually stir in the milk.  Return to the heat and cook until sauce boils and thickens.  Add chicken and cook for another 3-5 minutes or until chicken is cooked through.  Serve over hot cooked pasta.

 

 

 

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Chicken, spinach & pumpkin ravioli soup

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Here’s something I threw together tonight, and it turned out so nicely….

2 or 3 chicken thigh fillets, diced

2 or 3 bacon rashers, diced

some frozen spinach

fresh ravioli (about a couple of handfuls

1 can pumpin soup (not the condensed kind)

I browned the chicken in a big frypan, then added in the bacon and spinach.  I then added in the pumpkin soup and cooked it all until heated through.  I then tossed in the cooked ravioli and enjoyed….!

It turned out lovely and chunky (just how I like my soups) but you could adjust the amounts to suit yours.  Quick and easy, and so tasty to boot…

Even better, all for me as hubby won’t eat anything with spinach in it!

Beef & tomato pesto pasta

Here’s another one I threw together just tonight and it’s turned out quite nicely – even if I do say so myself!!!

 

 

500g beef mince

diced eggplant

grated carrot

1-2 cloves garlic, chopped

olive oil

sundried tomato pesto

tomato passata

fettucine pasta

 

In a large frypan, cook the eggplant, carrot, garlic and olive oil together until softened.  Add the mince and cook until browned.  Stir in a heaped tablespoon of the pesto and a good dollop of tomato passata.  While this is cooking, cook a couple of handfuls of pasta until al dente.  Drain, then toss through the mince mixture.  Serve with grated cheese.

 

I used only a small amount of pasta, but you could add more.  If you are using a long pasta (spaghetti or fettucine) I would break it in half before cooking as this makes it easier to stir through the mince.

 

This will freeze well too…