Chicken & Mushroom Pasta

[judydawn]

Name of Recipe: Chicken & Mushroom Pasta - using leftover cooked/or roast chicken

Number of People: Serves 2 but can easily be doubled


Ingredients:

110g thin egg pasta (I used twist ribbon variety but you could use any pasta here)
1/2 tsp salt
1 litre boiling water

1 clove garlic
1 small onion (110g) halved
35g red capsicum, chopped roughly
1/4 tsp sambal oelek or fresh chilli to taste
1 tblspn olive oil

140g sliced mushrooms (I used half button and half swiss browns)
200g chicken stock
65g cream cheese
1 heaped tblspn cornflour mixed with a little water
140g cooked chicken, cut into dice
2 tblspns chopped parsley
S & P to taste

Preparation:
Place the boiling water in the TM bowl, add the pasta and cook (with MC off) for 10 mins on 100^o/reverse/ speed 1. You may need to adjust the cooking time here, depending on which type of pasta you are using.  Drain the pasta and place it in the thermoserver whilst you make the sauce.
With the blades running at speed 8, drop the garlic onto the blade. Add the onion, red capsicum and sambal oelek (or chilli if using).  Chop 2 sec/speed 5.
Add the oil and cook 5 mins/100^o/reverse/speed 1.
Add the mushrooms and cook 5 mins/100^o/reverse/speed 1.
Add the chicken stock & cream cheese and cook 1 min/100^o/reverse/speed 1.
Add the cubes of chicken, the parsley and the cornflour paste.
Cook 2 mins/100^oreverse/speed 1.
Add S & P to taste then serve over the pasta.

Idea taken from a Canadian book called  Recipes for Leftovers by Jean Pare - adapted for the TMX and additional ingredients added.  I love this book!!

[dede]

I like the sound of this Judy, I will have to give it a go.

[johnro]

Thanks Judy - hopefully I may have the same response from my DH as you did with this dish as pasta is not high on his list of favourites. I do a similar dish using small spiral pasta or rice plus a whole cooked chicken but cheat and use a can of asparagus soup (any type of cream soup will suffice). Great for the quick meal after arriving home late.   

[TM_Ted]

Thanks JD for another recipe for us to try. Might have to go and cook some chicken first as we generally don't have too many leftovers. we normally cook what is required.

That being said, last night we had Chicken Moolie, Garlic Rice, and a Tossed Salad. The Sambal was just right for our palate.

[TM_Ted]

Oops, left out some of the info.

There was absolutely plenty. Pam took some for lunch, I will have some for lunch and DS#2 will be over for some as well. Gemma will miss out, her tummy will not handle the spices.

We only used 3 fillets but they were big ones and would have been about 1.3 or 1.4kg for the dish. It completely filled the Thermoserver.

I am getting used to the attachment thing....dessert as well, thanks to CP63's recipes.

[judydawn]

Looks great Ted, you are going well.  Bet the family is loving all the meals you are producing.

[CreamPuff63]

well done TM Ted  you have definitely got the hang of things now. Did you sprinkle the cream puffs with some icing sugar?

[TM_Ted]

Sorry CP63 I did not sprinkle with Icing Sugar.

I was disappointed when I found they had been put in a sealed plastic container and them in the fridge. They are no longer crisp on the outside.

We were astounded how quick the TM31 whipped up the cream. 300ml in 30 seconds. We did fold in a tsp or two of icing sugar.

I am procrastinating this morning. I am going to do some shopping and then "practicing" on another Pavlova. DIL's birthday tomorrow and DW has spoken. Pavlova for Kylie's birthday. I am not sure what we will do with the practice one.

[judydawn]

Eat it Ted 

Seriously though, going by what you have said about the amount of food you need to feed your family, it may be wise to have a taste by all means but then keep the leftovers to go with a freshly made one tomorrow to ensure you have enough to go around.  My pavlovas made by the mixmaster method certainly are still good for a few days even if filled and decorated but whether this is so for TMX made, I couldn't tell you.