Pasta Poultry

Chicken Tomato Pasta

Chicken Tomato Pasta
This recipe is great for those who are lactose intolerance or who want to limit their dairy intake for any reason.
  • 500g chicken breast, cut into small pieces (1/2" square)
  • ½ cup onion, diced
  • 2 cloves garlic, minced
  • 2 cans (410g) of diced tomato
  • 1½ cup sliced mushrooms
  • ⅓ cup balsamic vinegar
  • 1 tsp. basil
  • 1 tsp. oregano
  • ½ tsp. thyme
  • ½ tsp. rosemary
  • ¼ cup tomato paste
  • cooking spray
  • 3⅓ cup cooked pasta
  1. Spray frypan with nonstick cooking spray. Sauté onion, garlic and mushrooms for approximately 5 minutes over low heat. Add raw chicken pieces. Cook chicken over medium high heat until no longer pink. Once chicken is cooked, add tomatoes, paste, balsamic vinegar, and spices to the mixture. Mix together and simmer over medium low heat for 20 minutes.
  2. Serve with a side of garlic bread and your favourite vegetable.



Chicken Salad with Basil Vinaigrette

Chicken Salad with Basil Vinaigrette
  • ½ cup olive oil
  • ⅓ cup white wine vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons fresh basil
  • 1 tablespoon minced garlic
  • cracked pepper to taste
  • 1 tablespoon seeded mustard.
  • chicken breast
  • mixed salad leaves
  • toasted pinenuts
  • tomatoes
  • red onion
  1. To make the dressing whisk the first 7 ingredients together well.
  2. Make a salad with mixed salad leaves, slices of chargrilled chicken, toasted pinenuts, chopped tomatoes and sliced red onion.
  3. Drizzle dressing on the salad.



Chicken Pot Roast

Chicken Pot Roast
  • 4 tbls butter
  • 1 whole chicken
  • 3 carrots
  • 3 parsnips
  • 8 small onions
  • 4 medium potatoes
  • ⅓ cup plain flour
  • 1.25 litres water
  • 3 chicken stock cubes
  • 3 tbls tomato paste
  • 1 tsp worcestershire sauce
  • A pinch of mixed herbs
  • 1 tsp sugar
  • salt and pepper
  1. Heat 2 tbls of butter in a large frypan. Add the chicken and brown it on all sides. Remoce from the pan.
  2. Peel and cut carrots and parsnips into big pieces. Peel onions. Peel the potatoes and cut cut in half.
  3. Saute the veges in the pan until they are golden then remove.
  4. Melt the rest of the butter and add the flour and stir over heat until it is brown but don't burn it.
  5. Remove from the heat and add the water and mix.
  6. Add the stock, tomato paste, worcestershire, herbs, sugar, salt and pepper.
  7. Return to the heat and stir until it boils and thickens.
  8. Put the chicken into a large saucepan and pour over the sauce. Bring to the boil and then reduce heat and cover. Simmer gently for 1 hour.
  9. Add the veges and simmer for another 30 mins or until the veges are tender.
  10. Keep the chicken and veg warm while you bring the sauce to the boil and boil uncovered until a gravy thickness.



Chicken Fettuccine

Chicken Fettuccine
Serves: 6
  • 250 grams of Spinach Fettuccine
  • 2 Chicken Breast cut(skinned and bones removed) cut into small peices 300 - 400 g
  • ½ a cup Milk
  • ¼ Cup of butter or margine
  • 1 Tablespoon of plain flour
  • ¾ Cup of grated cheese
  • 1 clove of crushed garlic
  • Salt and Pepper to taste
  1. Cook the fettucine and drain. While the fettucine is cooking cook the pieces of chicken in a fry pan with garlic.
  2. Add butter and when melted stir in flour away from heat.
  3. Add milk and cook on low heat until thickens. Add hot fettucine and cheese.
  4. Makes 6 serves



Chicken Chow Mein

Chicken Chow Mein
  • 2 Onions roughly chopped
  • 2 cups Cauliflower florets
  • 500gm lightly steamed chicken pieces
  • 3 tbsps Brown Rice
  • 1 cup Celery chopped
  • Stock:
  • 1 cup Green Beans chopped
  • 2 teaspoons Curry Powder
  • 1 cup Green Capsicum chopped
  • 2 cups Chicken Stock
  • 1 cup shredded Cabbage
  • 2 teaspoons grated Green Ginger
  1. Bring stock to the boil. Reduce heat and add all other ingredients except chicken. Cook on gentle simmer for 20 minutes.
  2. Add chicken and heat through. If necessary, this could be thickened with 1 teaspoon of cornflour in ¼ cup of extra chicken stock. Serve on a bed of rice and large chunks of fresh pineapple. Variation: Use 500 gm of minced beef. instead of chicken. Add meat to stock, cook gently for 10 mins before adding the vegetables



Chicken Casserole

Chicken Casserole
  • 1 pkt cont. chicken and supreme soup
  • 1 chicken
  • 1 onion
  • 2 lge carrots
  • 1 tsp crushed garlic
  • salt and pepper to taste
  • 500ml full cream milk
  • 250ml water
  1. Boil chicken, when cool remove meat from the bones and dice, discard skin and bones. Dice carrots and boil separately until cooked, take of heat and rinse in cool water. Sauté onion and garlic. Mix chicken soup powder to a paste with 250ml water. Once onion in sautéed add the milk and then the water and paste mixture. When this is thickened add the chicken and the carrots If the texture is a little thin can be thickened with a little cornflour. Salt and pepper to taste.
  2. Serve on a bed of fluffy white rice.
  3. For a creamier texture you can use only milk and no water.



Chicken Basil Stirfry with Quinoa

Chicken Basil Stirfry with Quinoa
  • 2 tspn olive oil
  • 500g thinly sliced chicken breast
  • 4 shallots sliced
  • 500g broccoli florets
  • 1 capsicum thinly sliced
  • 3 tablespoon sweet chili sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons of honey
  • ½ cup basil leaves chopped
  • ¼ cup chopped roasted peanuts
  • 1½ cups quinoa
  1. Heat the oil in a wok or large frypan and stir fry the chicken until browned.
  2. Add the shallots, capsicum and broccoli and stir fry until the broccoli turns bright green.
  3. Add the chili sauce, vinegar and honey and stir until the broccoli is cooked.
  4. Stir in the basil and nuts and remove from heat.
  5. Cook the quinoa the same way you cook rice. Same amount of water and similiar time to rice. I do quinoa in the rice cooker.
  6. Serve the stirfry on or beside quinoa.



Chicken and Vegetable Paella

Chicken and Vegetable Paella
  • ¼ cup olive oil
  • 3 cups diced vegetables such as green beans, zucchini and cauliflower
  • 1 cup mushrooms, sliced
  • 1 kg chicken thigh or breast fillet, chopped into bite size pieces
  • 1 tablespoon chopped fresh garlic
  • 2 chopped fresh, large tomatoes
  • Pinch of saffron
  • 4 cups chicken stock
  • ½ cup dry white wine
  • 1 teaspoon smoked paprika
  • 2 cups arborio, spanish or medium grain rice
  1. Heat the olive oil in a 15-inch paella pan (or large, flat based, thin bottomed pan) over medium-high heat. Once hot, fry the vegetables until they start to brown. Remove vegetables from the pan. Add the chicken in batches to the pan and cook through. Remove the chicken. Add the chopped garlic and cook for 2 minutes. Stir in the tomato and cook for 1 minute making sure to scrape up any the browned bits from the chicken. Pour in the wine and let it reduce by half, about 2 minutes.
  2. Return the vegetables and chicken to the pan and pour in the heated stock. Then stir in the rice. Season to taste with salt and boil for 10 minutes. Do not stir the rice again.
  3. Crumble the saffron across the top of the paella and sprinkle the paprika evenly. Do not stir the rice. Cook for another 5 minutes. Remove the paella from the heat, cover with foil or a lid and let the paella rest for 5 minutes before serving.



Chicken and Roast Pumpkin Risotto

Chicken and Roast Pumpkin Risotto
  • 2 cups of diced butternut pumpkin
  • 2 tbsn olive oil or oil spray
  • 500 grams diced chicken
  • 2 tspn butter
  • 3 shallots
  • 3 cloves garlic, crushed or chopped finely
  • 1½ cup arborio rice (long grain is ok if you don't have it)
  • 1 bay leaf
  • 1 tbsn fresh chopped rosemary
  • 1 med capsicum chopped
  • 3½ cups chicken stock
  • ¾ cup white wine
  • ½ tsp salt
  • ¼ cup fresh chopped parsley
  • ¼ cup grated parmesan
  • cracked pepper to taste
  1. Place the pumpkin on an oil tray and either brush or spray with oil. Roast at 200C for 20 minutes or until cooked.
  2. Melt the butter in a heavy based saucepan on medium heat and fry the shallots, capsicum and garlic for one minute. Add the chicken and cook until just starting to brown. Add the rice and a little more butter or oil if needed and fry, stirring, for one minute. Add the white wine, herbs and salt and cook on low heat stirring often until the wine is almost absorbed. Continue like this, adding a cup of stock at a time until all of the stock is absorbed but the risotto is still wet. Stir in the pumpkin, parmesan, parsley and pepper and cook for one minute more.



Chicken and Leek Casserole

Chicken and Leek Casserole
  • 1 can leek and potato soup
  • 500g chicken breast cubed
  • 4 potatoes cubed
  • 1 leek sliced
  • ½ cup of water
  • salt and pepper to taste
  1. Place all ingredients in the slow cooker and cook for 3 hours on high or 8 hours on low.