Creamy Spicy Cajun Chicken Tagliatelle

  

You know one of those days when you open the fridge stare blankly inside, close it & repeat the process about 3 more times? Well that was me today. I had a small bit of chicken left over from the chicken coconut curry I made last night 
& was wondering what the heck I was going to make with it. Well this is what the heck I made with it! How would you like to try this gorgeous mountain of food for just 10 propoints? (1 on F&H if you use brown pasta) Yummy! Serves 1. I hope your Sunday is great x 100g Diced Chicken Fillet

60g Dried Weight Tagliatelle 

1 Small Red Onion Diced

1 Small Red & Yellow Pepper Diced

1 Clove of Garlic

65g Philadelphia Lightest Cream Cheese

2 Tsps Cajun Seasoning (I used my own blend you can find it under my Jambalaya recipe or use shop bought)

Fresh Basil

Salt & Black Pepper   Prepare the pasta as per packet instructions. Place the diced chicken in a bowl & coat well with the Cajun seasoning. Heat a medium saucepan and spray with oil. Sauté the onion and peppers for approximately five minutes until soft. Add the chicken and cook for a further 5 to 8 minutes until fully cooked. Crush in a clove of garlic and cook for a further minute. Season with salt and black pepper. Add in the Philadelphia and a small amount of pasta cooking water and stir well until the Philadelphia is melted into a sauce. Drain the pasta and add to the sauce stirring well until fully coated. Tear in some fresh basil leaves and serve immediately. Enjoy!  

Advertisements

Luxuriously Creamy Chicken & Chorizo Tagliatelle

  
If you’re a regular visitor to my blog you’ve undoubtedly seen & hopefully tried my Gorgeous Chicken & Chorizo Risotto Recipe. Well the origins of that little tasty number lie here, I have made this dish a thousand times it is without doubt my most favourite invention ever & I adapted these particular flavours to fit around my popular risotto dish but the pasta version wins out every time. This is so simple to make I could do it with my eyes closed at this stage & it’s always welcomed with great enthusiasm in this household, I’m lucky if the chorizo makes it to the pot with little pickers! I successfully skinnied this up without losing any integrity of the original recipe, it is still generous in portion with plenty of chicken & chorizo per person at just 13 propoints or just 7 propoints on the filling & healthy plan (if using whole wheat pasta). This serves 4.   

250g Chicken (approx 2 medium fillets)

95g Chorizo

2 Large Shallots

1 Clove Garlic

250ml Avonmore Cooking Cream

Large Handful of Fresh Basil Leaves

20g Grated Parmesan

Salt & Black Pepper

200g Uncooked Tagliatelle

 
I like to get everything chopped & organised into separate small bowls before I start so you literally just add everything to the pot in stages making for a very easy peasy dinner, so chop your shallots finely, dice the chicken into bite size pieces, peel the skin off the chorizo and slice it finely, grate the parmesan & set these all aside in separate bowls. Heat a large saucepan over a medium heat & add the chorizo slices, you don’t need any spray oil for this as dry frying the chorizo is going to release the lovely chilli oil from the chorizo that you will use to cook the rest of the ingredients with. Watch the chorizo carefully stirring occasionally so it doesn’t catch & burn this will take about 3 minutes until all the oil starts releasing from the chorizo & it starts to brown slightly. Remove the chorizo from the pan to a bowl and set aside leaving the chorizo oil in the pan. Add the chicken pieces & cook for 8 to 10 minutes until the chicken is fully cooked through, it will go a lovely orangey colour from the chorizo oil & will have mountains of flavour from that gorgeous oil. Add in the shallots for the last 3 minutes or so whilst cooking the chicken so they soften. Add the crushed garlic to the pan & sauté for 30 seconds to a minute. Return the chorizo to the pan with the chicken & shallots & pour in the cooking cream. Season well with Salt & Black Pepper & stir for 5 or 6 minutes until the cream thickens into a sauce. Add a tiny bit of the pasta cooking water from the pot to loosen the sauce if it goes too thick. Add the grated parmesan & stir for a few seconds until melted. Just before serving chop the basil leaves & stir through the cream sauce. Drain your pasta & add the pasta to the sauce stirring well to coat all the tagliatelle with the mixture & ensure even coverage of chicken & chorizo pieces. Divide between four bowls/plates, top with basil & Enjoy!

Creamy Summer Roast Chicken & Asparagus Lemon Tagliatelle

  
A Beautiful & extremely easy Summer Pasta Lovely Soft Roast Chicken with a Delicate Zesty Lemon Creamy Sauce, Fresh Asparagus & Petit Pois. Seriously quick to make due to the ready roasted chicken. Serves one but quantities can be easily multiplied if feeding more. This is 10 propoints or can be made for free on the filling and healthy plan 👌💕  
75g Ready Cooked Roast Shredded Chicken Pieces (you can use up to 90g for the same 2 propoints this is what was left in the packet I used so add a bit more if you like or alternatively you can cook & point your chicken if following F&H)

220g (Cooked Weight) Tagliatelle (use wholewheat if following the F&H plan)

1 Large Heaped Tbsp of Quark Cheese

6/7 Fresh Asparagus Spears 

A Squeeze of Fresh Lemon Juice (about a Tbsp) & about 1/2 the Lemon Zest Grated Finely

A Handful of Fresh Basil Leaves 

1 Tbsp Frozen Petits Pois Peas
Salt & Black Pepper 
A Tiny Bit of Dijon Mustard (*Optional)

  

Prepare the Tagliatelle according to packet instructions in a large pot of already boiling salted water. When there is about 6/7 minutes left on the Pasta cooking time add the Asparagus Spears in to the same pot (Trim the hard stems off the bottoms of the spears first). Meanwhile heat another Saucepan over a medium heat, spray with oil & add the Cooked Chicken & Peas for about 4 minutes (add the Chicken for much longer about 12 minutes or until fully cooked through if you’re not using precooked Chicken). Add in the heaped tablespoon of Quark to the Chicken & Peas & a few Tbsps of the starchy cooking water from the pasta pot to thin out the quark & melt it into a creamy sauce. Add the squeeze of Lemon Juice & season with salt & black pepper (you can add the tiny bit of Dijon Mustard at this stage if using). Stir well thinning out the sauce with more pasta cooking water if needed. Drain the Pasta & Asparagus & add to the sauce. Add in the Basil Leaves & Lemon Zest & Stir well coating all the Pasta with the sauce. Serve immediately & Enjoy! 

Luciously Creamy Chicken, Spinach & Sundried Tomato Tagliatelle

  Creamy, tasty & full of gorgeous flavour this is pasta heaven! I absolutely love pasta, it’s so filling & comforting & there’s just something special about tagliatelle that makes it my favourite type of pasta. This would be equally fabulous with linguine either though. Perfect for entertaining friends or a special occasion dinner, this serves 4 hungry people at 12pp or 4pp on the filling & healthy plan if you use wholewheat pasta instead.   2 Medium Chicken Fillets 

240g Dried Tagliatelle 

2 Shallots or 1 white onion finely diced

1 Clove of Garlic 

150g Fresh Spinach Leaves 

250ml Avonmore Cooking Cream

40g Grated Parmesan 

80g Sundried Tomatoes (not in oil halved again lengthwise)

1/4 Whole Nutmeg Grated 

Large Handful of Fresh Basil

Salt & Black Pepper    Cook the Pasta according to packet instructions in a large pot of salted boiling water. Meanwhile dice the chicken into small chunks & add to a hot pan sprayed with sprayoil & add the diced onion. Cook for approximately 8 minutes or until chicken is cooked through & the onion is soft. Add the spinach & sundried tomatoes & continue to cook until the spinach has wilted. Add the crushed garlic & cook for 30 seconds. Pour in the cream & season well with the salt & pepper & add the grated nutmeg. Simmer for 3 to 4 minutes. When the pasta is cooked drain it well & add the Parmesan (reserving a bit for the top) and basil & stir gently through the sauce. Add the pasta to the pan & gently fold the sauce through. Serve immediately garnished with the remaining Parmesan & some fresh basil leaves & enjoy! 

  

Creamy Beef Stroganoff with Tagliatelle

  There’s something I absolutely love about Stroganoff. I could eat bowls & bowls of the stuff. It’s just such comforting food! Most people serve it with rice but I like to go against the grain & have mine with my all time favourite pasta, tagliatelle. This serves 4 & is approx 13pps for a large comforting bowlful & only 3pp on F&H. Beautiful! 

400g pack of diced steak pieces

1 Tub Avonmore Cooking Cream

150g Mushrooms Thickly Sliced 

1 Large Shallot Finely Diced

1 Tsp Dijon Mustard 

1 Tsp Paprika

1 Clove Garlic Crushed

1 Tsp Worcestershire Sauce

1 Tsp Tomato Puree

Parsley (fresh is best but I had none & used dried it worked just as well)

Dried Tagliatelle Nests (Enough for a 220g cooked portion per person at 6pps each)  Cut the steak pieces in half if they’re very large. Place in a bowl & sprinkle over paprika, mix well to coat all the meat with the paprika. Meanwhile lightly sautee your shallot & mushrooms in sprayoil until cooked. Remove from pan & place in a bowl. Add Beef to same pan & cook for about 5 mins until browned. Add garlic & cook for about 30 seconds to a minute. Re add your Mushrooms & Shallots & add the tub of cream & the rest of the ingredients except the parsley. Allow to simmer & the sauce to reduce while your pasta cooks. Prepare pasta according to packet instructions. Before serving check the stroganoff sauce, if it’s a little thick add a couple Tbsps of the pasta water to loosen it back up. Add some parsley & serve the Stroganoff on top of a bed of the Tagliatelle. Enjoy!