Garlic Chicken & Mushroom Pasta

This is a real tasty dish which is surprisingly good on the calories at approx 540 calories per person.  This may be because it’s not swimming in cream like I often find so many pasta dishes!  This recipe serves two adults.

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Ingredients:-

150g Wholewheat Spaghetti
1 tsp Fresh lemon zest plus half a lemon juice.
1 tbsp of Olive Oil
200g Chestnut Mushrooms sliced
4 Spring Onions sliced
2 Cloves of Garlic sliced
30g Parmigiano Reggiano Cheese grated
6 Sprigs of fresh flat leaf parsley, finely chopped
150g cooked chicken breast
Optional (2 tbsp) of single cream

Begin to cook your spaghetti as per the instructions.  In a large wok or frying pan place the olive oil, mushrooms, onions, garlic and cook for about 5 minutes on a low-medium heat.  Add in the cooked chicken breast, lemon zest and juice, 2/3rds of the Parmigiano cheese, a ladle full of water from the spaghetti which is cooking, and stir round to heat through and combine.  If using the cream add this now too.  Taste to see if you want to add any salt and pepper.

You can either add the spaghetti to the pan once it has cooked, or place the spaghetti in the dish and add the chicken and mushroom mixture on top.  I like to do the latter, as then you get more equal amounts of the chicken and mushroom mix.  I then combine the spaghetti and chicken and mushroom mix whilst in the bowl.  Then sprinkle over the remaining 1/3rd Parmigiano cheese over both bowls along with the flat leaf parsley.

 

 

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Apple & Sultana Bread & Butter Pudding

I am a huge fan of the traditional British puddings that we used to have many years ago.  I have no doubt that this one was thought up, to help stop the waste of bread.  I am passionate about the fight against food waste and bread is one thing we can all make better use of.  If you find yourself with leftover bread, then blitz it in a food processor to make breadcrumbs, place in a freezer bag and then pop it into the freezer until you need to use it in a recipe.  Or, cut into cubes, and fry in a little olive oil to make croutons for soups.  Using it to make puddings like this one, or a summer fruit pudding, is probably my favourite way to reduce bread wastage.

apple and sultana bread and butter pudding

 

Ingredients

Butter for greasing a 1 litre ovenproof dish
60ml double cream
350ml whole milk
30g caster sugar
2 large eggs
1tsp vanilla extract
1tbsp ground cinnamon
8 slices of white bread, buttered and cut into triangles or shaped for your dish
100g cooking apples, quartered, cored and sliced thinly
60g sultanas
Grated nutmeg optional.

Pre-heat the oven to 180°C . Set a saucepan over a low heat, add the milk, cream and sugar and mix well together. Cook until the sugar has dissolved, ensuring it does not boil, then set aside to cool.

Whisk the eggs in a large bowl and stir in the vanilla extract and cinnamon. Then, whisk into the cooled milk mixture.

Place the bread pieces and apple slices in a ovenproof dish and sprinkle in the sultanas.  I put a couple of layers of this in the dish, ensuring the sultanas are tucked in under the final bread layer.  My reason for this is personal choice, as I am not too keen on sultanas that have dried up from cooking in the oven. Finally, pour the custard mixture over.  Leave the pudding to stand for around 10 minutes before baking, as this helps everything soak in.  Grate over nutmeg before baking if you desire.  Bake in the oven for 30-40 minutes.