Sunday, 11 March 2012

Chicken & Mushroom Angel-hair Pasta

Posted by Kim Fong On 1:44 pm No comments



This pasta dish is a Fongolicious original. Decided to “wing it”, be a bit creative with what I have to work with and it turned out really well. Tasty, not heavy and going back for seconds! Definitely will go in the regular rotation. This recipe will serve probably 2 to 3 people. The tip on this one is slow and steady makes it really tasty!

Apologies for the dodgy photography job. My camera is on loan at the moment, so I had to make do with the phone camera. I tried to add some special effects - unsuccessfully, but trust me – it tastes good. Hopefully I’ll refresh the picture soon. Meanwhile you can enjoy the chinatown food court style pictures.

Ingredients
300g angel-hair pasta
2 chicken thigh fillets - stripped
1-2 clove garlic – minced
1/2 medium onion – chopping roughly
250g mushrooms - thickly sliced
1/2 cup semi dried tomatoes - sliced
Dried herbs including: basil, oregano, parsley, chives, tarragon, dill (all in varying volumes. The first 3 mentioned are a must.)
3 Tbspn butter
3 Tbspn olive oil
cayenne pepper - to taste
salt and pepper - to taste
1 cup fresh baby spinach
Chilli flakes – optional
freshly grated parmesan cheese - to serve

Method
1. Marinate chicken with minced garlic, herbs, 1 tablespoon olive oil, salt and pepper, cayenne pepper. Mix to coat chicken and set aside.

2. Start boiling salted water for pasta, but don’t put the pasta in yet.

3. In a fry pan on medium heat, melt 1 tablespoon butter as the pan heats, then add 1 tablespoon of oil. Add half of the chopped onion until translucent then add mushrooms. Allow to cook slowly on medium heat. Stir occasionally. Once cooked, set aside.

4. In the same fry pan heat semi dried tomatoes. You can add some oil from the jar of tomatoes for some flavour. Should take about 2 minutes. Set tomatoes aside with mushrooms, leaving any residual oil.

5. To the same pan on medium heat, melt 2 tablespoons butter to pan, if necessary – add the other 1 tablespoon olive oil. Add remaining onions until translucent then add chicken. Slowly cook the chicken. Cover and stir occasionally. It will start sweating. That’s good. It will form your gravy. At this stage the flavour from the residual mushroom and tomato oil, the butter and the herbs will start to meld.

6. As the chicken will take a while to cook, cook the angel-hair pasta as per instructions. Should take around 3 to 5 minutes.

7. To the fry pan with chicken, add the cooked mushroom and tomatoes. Stir to combine and bring heat back up to heat returned ingredients. Turn the stove back down to low and stir through baby spinach to get it wilted.

8. At this stage the pasta should be cooked. Add cooked pasta to fry pan and stir through.

9. Serve with freshly grated parmesan cheese with chilli flakes.




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