You need (for 4 serves):
Pack of Orgran Italian Style gluten free spaghetti
1 onion, diced
A leek, washed and sliced
Dessert spoon minced garlic
3 handfuls button mushrooms, quartered
5 pieces shortcut bacon, roughly diced (ensure yours is gluten free if you need it so – they usually are now, but just check!)
1 piece chicken breast – cubed
About the same of “Italian Herbs” or Thyme (both to taste, of course)
1 cup of chicken stock (not pictured)
Tablespoon sour cream
2 Tablespoons cream
Salt and pepper to taste
Boil up the pasta in a separate saucepan as per packet instructions. Drain and set aside.
Heat a sploosh of olive oil in a pan. We’re using classic and not extra virgin olive oil here because, I’m told, extra virgin olive oil burns too early in the heating process and should be reserved for splooshing on salads and dipping a delicious bread in. Add diced onion, sliced leek, garlic and saute til soft. Season with a little salt and pepper.
Add the mushrooms and fry over medium heat, let them shrink up a little.
Throw in the diced bacon, and cook
Remove everything from pan, add a little extra oil if needed, and cook up the chicken. Stir through herbs.
Add back in the leek/bacon/mushroom mix. Add in stock. Simmer on low-medium until there’s a lot less liquid.
When reduced, stir through the creams.Ruturn to heat for about 5 minutes, then stir through cooked pasta and serve. Season with pepper and salt to taste, and there’s always the option of parmesan, but I think this is rich enough as is!
And then there was my own creation… Using mushroom and tomatoes as the base with chili for added kick to the buckwheat spirals
Heat some oil in a pan on about 3/4 heat. Add onion and garlic, and saute til the onion softens.
Chuck in the mushrooms and bacon and cook these through
Put in the tomatoes, herbs and chili sauce. Simmer for as long as you like – at least 10 mins. Add in some water or chicken/vegetable stock if you wanna leave it going longer. It definitely won’t hurt!
Cook up the pasta as per the instructions on the packet. Drain and plate up.
Stir the baby spinach through the sauce mixture, allow the spinach to wilt a little
Serve it with the pasta, and top with shaved parmesan.
Enjoy with red wine.
I have to say that Gluten Free Pasta is getting better and better with time, and while you still need to keep an eye on it, this Orgran pasta doesn’t go gluggy the second you over-cook it! Definitely one for the pantry!
Now, you can have Red Red Reddy Red Rooster in your head. Please inflict this image of 1980s Aussies eating chicken with pride on your family and friends.
As a part of a Social Soup promotion, I received a $35 voucher to spend at Red Rooster.
We bought one of the new Chicken Caesar roll meals, and two roast chickens for later. The Caesar roll was nice, shame they didn’t have the fancy rolls available. The chips were the same as ever, fresh hot, salty and appreciated by the seagulls when we were full :p
Though the size of the diet coke bottles for a “medium” meal at now only 390mL – I remember when small meals got 375mL cans… I wonder what they get now?
With the roast chickens, we made
A chicken caesar salad.
creamy chicken and bacon pasta
and used some of the chicken for kebabs with all the trimmings – cheese, tabouli, sour cream and salads.
I find the woolies chooks are a touch bigger, but the taste was similar, the chicken was very moist the first day, and good still after a day in the fridge. The Red Rooster chooks are “barn raised” and $12.95 each.
I asked for salad last night for dinner, and Caesar it was. Even though the lettuce is the only salad thing about it. It has BACON in it, it’s not really salad! :p
Anyway, I’m told the following are essential to a great Caesar…
Freshly cooked bacon, let to lose some fats on the paper towel.
Crispy crunchy lettuce. There is a type of lettuce at woolies called the “sweet crunch” lettuce that is preferable to cos. Washed and thoroughly dried. Either with a salad spinner (that we don’t have) or again, lie on and pat dry with paper towel.
Shredded chicken breast. From a bbq chook. But the breast meat only (I would use it all. But that’s me!)
And the “Right” dressing (Cardini’s Caesar Salad Dressing) some anchovies, croutons (we usually get Praise croutons) and shaved Parmesan cheese (Mil Lel in this case).
This week’s HelloFresh box has a lot of pleasers – Thyme, lemon, feta and, of course, garlic.
Sure to be a winner.
First up we have the Lemon Thyme Chicken with Pumpkin and Feta Couscous. Omg win!
Let’s just say Thyme is Bruce’s favourite not-so-secret ingredient, and lemon is mine. And just add in some salty Australian feta and fresh garlic!!! :)
Wish I could have marinated it for longer, but the box arrived at 6:25pm (the expected delivery windownis 12-6pm for Newcastle)… so straight to it! (Better than last week that wasn’t here til 6:45pm. I think we’re the last house before the delivery guy kits the highway back to Sydney for a sleep).
Wednesday was a Ginger Beef Stir-fry (which I get let marinate for the afternoon!)
I added a carrot cos we had some in the fridge, and substituted honey for the sugar. Used sesame oil in the pan (only thought of it after the marinade was done), and the usual tamari instead of soy because that’s what I own…. Yum!
Finally on Thursday night we had the vegetarian dish – Roasted Eggplant (Aubergine) and Pine Nut Pasta.
Again, my little heart couldn’t not fiddle a little – I added a few cloves of garlic to the roast tomato and eggplant, and juice from half a lemon to the final mix (they’d sent me an extra lemon, so why not?!)
Plus I got to use the teeny tiny frypan for the pine nuts!
Unfortunately I didn’t order a box for next week, but I think it might be a chance to try some of the other recipes that are in the 5 day boxes that always look so good – like the lemon and caper baked fish!! mmmm