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From the April 2007 issue:
This month’s recipe comes from Vicki Coats' kitchen:
Vicki's Pasta Special
Ingredients:
1 packet dried pasta (any type, penne or fettuccine works really well)
2 tablespoons olive oil
2 chicken breasts (skinless boneless) cut into bite sized pieces
4 slices of bacon (use ham if preferred) chopped
1 leek (or one bunch spring onions) sliced
Handful of mushrooms (button or flat) sliced
1 packet fresh spinach
1 bunch of asparagus chopped
300 gms tub of spreadable cream cheese
250 gms cheese (strong flavoured like feta or tasty is best) diced
Salt
Cracked black pepper
Minced garlic (3 cloves or 2 teaspoons)
1 teaspoon dried mixed herbs
Method:
Heat pan add olive oil
Add chicken and bacon
Add leek (or spring onions),
mushrooms, herbs and garlic until cooked.
Season with salt, cracked black pepper
If you like spinach, chuck some fresh chopped leaves in at the end
until wilted.
Stick a big pot of salted water on and cook pasta, whatever type you
like. Note, the more water you cook pasta in the better that stops it
going cloggy.
If you like asparagus chuck some in along with the pasta just before the pasta is
cooked.
When pasta is cooked, drain and chuck in your bacon mix.
Add a tub of spreadable cream cheese.
Check seasoning and add salt and freshly ground black pepper if needed
Add a few chopped chives if you like.
I also chuck in some diced cheese, any type you like. Stir around over a low heat until
everything’s warmed through again and eat with some garlic bread.
You can't really go wrong with this dish, feel free to add more or less of things to your
taste, just chuck in the amount you think you can eat!
This month’s recipe comes from Vicki Coats' kitchen:
Vicki's Pasta Special
Ingredients:
1 packet dried pasta (any type, penne or fettuccine works really well)
2 tablespoons olive oil
2 chicken breasts (skinless boneless) cut into bite sized pieces
4 slices of bacon (use ham if preferred) chopped
1 leek (or one bunch spring onions) sliced
Handful of mushrooms (button or flat) sliced
1 packet fresh spinach
1 bunch of asparagus chopped
300 gms tub of spreadable cream cheese
250 gms cheese (strong flavoured like feta or tasty is best) diced
Salt
Cracked black pepper
Minced garlic (3 cloves or 2 teaspoons)
1 teaspoon dried mixed herbs
Method:
Heat pan add olive oil
Add chicken and bacon
Add leek (or spring onions),
mushrooms, herbs and garlic until cooked.
Season with salt, cracked black pepper
If you like spinach, chuck some fresh chopped leaves in at the end
until wilted.
Stick a big pot of salted water on and cook pasta, whatever type you
like. Note, the more water you cook pasta in the better that stops it
going cloggy.
If you like asparagus chuck some in along with the pasta just before the pasta is
cooked.
When pasta is cooked, drain and chuck in your bacon mix.
Add a tub of spreadable cream cheese.
Check seasoning and add salt and freshly ground black pepper if needed
Add a few chopped chives if you like.
I also chuck in some diced cheese, any type you like. Stir around over a low heat until
everything’s warmed through again and eat with some garlic bread.
You can't really go wrong with this dish, feel free to add more or less of things to your
taste, just chuck in the amount you think you can eat!
the GALLEY
Local recipes from the pages of the Stewart Island News.
Local recipes from the pages of the Stewart Island News.