Boned chicken breasts are convenient for quick-cooking meals. Team this meat with mushrooms, broccoli or carrots, green beans or asparagus (or other fresh vegetables in season) in a light white sauce. Serve over shell pasta for an entertaining one-dish meal with texture, flavour and all the nutrients you need. This is the simple version: experiment with your own variations. In this version, broccoli is the bush!
Chicken breasts without bones (one or two, or one pound - 400 gm approx)
Ginger, thumb-sized, chopped
Garlic, 2 cloves finely chopped
Onion, small one, sliced
Pimento, one or two sliced
Mushrooms, 10-12 small buttons (approx 225 gm)
Broccoli, head, stem sliced and florets cut
Shell pasta, half a pound (225 gm approx)
Salt
Black pepper, coarse ground
Olive oil, two tablespoons
Butter, two tablespoons
Flour, one tablespoon
Beer or white wine, one cup
Boil water and cook pasta according to directions. Drain and put a little olive oil so it doesn't stick.
Clean broccoli by peeling the skin off the stem, slice and break into small florets. Pre-cook the broccoli by blanching in a pot of boiling water for three minutes. Drain.
Cut chicken in slices across the grain of the meat. Season with ginger and salt to taste (half a teaspoon). Heat olive oil gently, and add butter until melted. Add onion, pimento and garlic and saute until fragrant and the onion is translucent. Add chicken and saute at medium heat for 15 minutes, add a little water (or beer or white wine) to keep it moist. When it is bubbling, add flour and reduce heat, stirring well. Add mushrooms. Adjust salt and black pepper as necessary. Keep stirring until the mushrooms are cooked. Stir in cooked broccoli just before you turn off the heat. This is not a rich cream sauce so it should be light and runny enough to coat the pasta.
If you like a creamier sauce, use a can of mushroom soup as your base after you cook the chicken (substitute the mushroom soup for the flour).
Chicken breasts without bones (one or two, or one pound - 400 gm approx)
Ginger, thumb-sized, chopped
Garlic, 2 cloves finely chopped
Onion, small one, sliced
Pimento, one or two sliced
Mushrooms, 10-12 small buttons (approx 225 gm)
Broccoli, head, stem sliced and florets cut
Shell pasta, half a pound (225 gm approx)
Salt
Black pepper, coarse ground
Olive oil, two tablespoons
Butter, two tablespoons
Flour, one tablespoon
Beer or white wine, one cup
Boil water and cook pasta according to directions. Drain and put a little olive oil so it doesn't stick.
Clean broccoli by peeling the skin off the stem, slice and break into small florets. Pre-cook the broccoli by blanching in a pot of boiling water for three minutes. Drain.
Cut chicken in slices across the grain of the meat. Season with ginger and salt to taste (half a teaspoon). Heat olive oil gently, and add butter until melted. Add onion, pimento and garlic and saute until fragrant and the onion is translucent. Add chicken and saute at medium heat for 15 minutes, add a little water (or beer or white wine) to keep it moist. When it is bubbling, add flour and reduce heat, stirring well. Add mushrooms. Adjust salt and black pepper as necessary. Keep stirring until the mushrooms are cooked. Stir in cooked broccoli just before you turn off the heat. This is not a rich cream sauce so it should be light and runny enough to coat the pasta.
If you like a creamier sauce, use a can of mushroom soup as your base after you cook the chicken (substitute the mushroom soup for the flour).
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| Meat vegetables and pasta - well rounded meal! |
I'll definitely be trying this one :)
ReplyDeleteme too but with a can of mushroom soup.
ReplyDelete