Food and Drink
Chicken and broccoli Alfredo recipe
If we were to describe this pasta bake in two words, they’d be ‘creamy’ and ‘cheesy’. Not your typical chicken dinner, these broccoli and Alfredo-stuffed conchiglione shells make pasta night a whole lot more exciting. Oh, and it’s a great way to get the kids to eat their greens!
25m prep
40m cook
4 servings
13 Ingredients
* 300g dried conchiglione (large shell) pasta (see notes)
* 40g butter
* 2 garlic cloves, crushed
* 300ml thickened cream
* 70g (1 cup) finely grated parmesan
* 1 tsp dried Italian dried mixed herbs
* 360g (2 1/2 cups) finely chopped cooked chicken (see notes)
* 120g (1 cup) finely chopped cooked broccoli florets
* 110g (2/3 cup) frozen peas, thawed
* 100g smooth ricotta
* 1 1/2 tbsp plain flour
* 375ml (1 1/2 cups) milk
* 100g (1 cup) coarsely grated mozzarella
6 Method / Steps
Step 1
Preheat oven to 200C/180C fan forced. Grease a shallow 1.75L (7 cup) baking dish.
Step 2
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Rinse under cold running water. Drain. Arrange, in a single layer, on a large tray.
Step 3
Meanwhile, melt half the butter in a small saucepan over medium-low heat. Add the garlic and cook, stirring, for 30 seconds or until aromatic. Add the cream and bring to simmer. Add the parmesan and cook, stirring, until smooth. Stir in the mixed herbs and season with pepper. Set aside.
Step 4
Place the chicken, broccoli, peas, ricotta and 160ml (2/3 cup) of the cream mixture in a large bowl and stir until combined. Season. Spoon 1 tablespoonful of filling into each pasta shell.
Step 5
Melt the remaining butter in a medium saucepan over medium heat. Sprinkle with the flour and cook, stirring, for 1 minute. Gradually add the milk, stirring well after each addition until combined. Bring to a simmer and cook, stirring, for 2 minutes or until thickened slightly. Remove from heat. Add half the mozzarella and stir until melted. Stir in the remaining cream mixture.
Step 6
Spread 2/3 cupful of the milk mixture over the base of the prepared dish. Arrange the pasta in a single layer, overlapping slightly, over the base. Pour over the remaining milk mixture and sprinkle with the remaining mozzarella. Bake for 20-25 minutes or until golden. Serve.
source – cooking365coza
Roast chicken noodle soup recipe. Have dinner on the table in a flash with this 5-ingredient chicken and noodle soup.
Ingredients (6)
– 1 tbsp olive oil
– 1kg Soup Starter Pack, cut into 2cm pieces
– 2 Massel 7’s Stock Cubes Chicken Style
– 250g Coles Australian Spaghetti No.1, broken into 5cm pieces
– 1/2 (about 500g) Hot Roast Chicken, skin and bones removed, meat shredded
– 6 cups (1.5L) water
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add vegetables and cook for 2-3 mins until lightly browned.
Step 2
Add stock cubes and 6 cups (1.5L) water. Stir in pasta. Bring to the boil.
Step 3
Simmer for 10 mins or until vegetables are tender and pasta is al dente. Add the chicken. Simmer until the chicken is heated through. Season.
source – BBC
20-minute healthy bolognese recipe. Lentils, cherry tomatoes and basil provide a rich colour and flavour for this bright, modern take on beef bolognese that the family will love. The best part is that it’ll be ready in just 20 minutes.
Ingredients (12)
– 2 tbsp extra virgin olive oil
– 500g beef mince
– 1/3 cup (95g) tomato paste
– 4 garlic cloves, finely grated
– 1/4 cup (75g) caramelised onion jam
– 2 tbsp soy sauce
– 400g can lentils, rinsed, drained
– 375g instant lasagne sheets
– 500g mixed cherry tomatoes, halved
– Pinch of Oregano Leaves
– Basil leaves, to serve
– Grated parmesan, to serve
Method
Step 1
Heat the 2 tbsp extra virgin olive oil in a large pan over high heat. Cook 500g beef mince, stirring, for 3 minutes or until browned. Add 1/3 cup (95g) tomato paste and 4 garlic cloves, finely grated, and cook for 2 minutes, then add 1/4 cup (75g) caramelised onion jam, 2 tbsp soy sauce, 400g can lentils, rinsed, drained and 1 cup (250ml) water. Reduce heat to medium. Season with black pepper. Cook for 12 minutes or until slightly reduced. Remove from heat.
Step 2
Meanwhile, cook 375g instant lasagne sheets in a pan of boiling salted water according to packet instructions until al dente. Drain.
Step 3
Top lasagne sheets with bolognese, 500g mixed cherry tomatoes, halved, Pinch of Oregano Leaves, Basil leaves, to serve and Grated parmesan, to serve to serve.
source – tastecom
Lemon meringue scones recipe. Swap your regular scones for something a bit different: this easy, retro recipe inspired by lemon meringue pie.
Ingredients (10)
– 400g (2 2/3 cups) self-raising flour, plus extra, to dust
– 100g (1/2 cup) caster sugar
– 60g butter, chilled, chopped
– 1 tbsp finely grated lemon rind
– 250ml (1 cup) lemonade
– 80ml (1/3 cup) fresh lemon juice
– 25g bought mini meringues, finely crushed
– 160ml (2/3 cup) thickened cream, whipped
– 130g (1/2 cup) bought lemon curd
– Icing sugar, to dust
Method
Step 1
Preheat oven to 220C/200C fan forced. Line a baking tray with baking paper. Sift the 400g (2 2/3 cups) self-raising flour, plus extra, to dust into a large bowl. Stir in 2 tablespoons of the 100g (1/2 cup) caster sugar. Use your fingertips to rub the 60g butter, chilled, chopped into the mixture until it resembles fine crumbs. Stir in the 1 tbsp finely grated lemon rind. Make a well in the centre.
Step 2
Pour the 250ml (1 cup) lemonade into the well. Use a flat-bladed knife in a cutting motion to mix until evenly incorporated and the mixture just begins to hold together. Knead on a lightly floured surface until just smooth. Shape dough into a 2cm-thick disc. Use a round 6cm-diameter pastry cutter dipped in extra flour to cut 12 rounds from the dough, re-shaping offcuts as needed. Place the scones, slightly apart, on the prepared tray. Bake for 17 minutes or until golden and scones sound hollow when tapped on top.
Step 3
Meanwhile, place the 80ml (1/3 cup) fresh lemon juice and remaining sugar in a small saucepan. Bring to the boil over high heat. Boil for 3-4 minutes or until thickens slightly. Remove from heat.
Step 4
Use a serrated knife to slice the warm scones in half horizontally. Brush the tops of the scones with the syrup then sprinkle with 25g bought mini meringues, finely crushed. Top the scone bases with 160ml (2/3 cup) thickened cream, whipped and 130g (1/2 cup) bought lemon curd then sandwich with the scone tops. Serve dusted with Icing sugar, to dust.
source – tastecom