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.

IMG_1309

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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Chocolate Fondant Puddings

Apologies if you are on a diet, but I am posting this recipe now so that people can practice ready for Valentines.  I mean how could anyone not fall in love when you eat one of these?  Dariole moulds are available from many good cookware suppliers, and of course online.  You could always use greased ramekins too.  Don’t forget to let me see photos of this recipe that you recreate, on my facebook page.

chocolate fondants

 

Ingredients

Butter and cocoa powder to grease 4 dariole moulds
200g of dark chocolate chopped – make sure the dark chocolate is a good quality and has over 70% cocoa solids
100g butter into cubes
100g Caster Sugar
3 Eggs plus 2 extra yolks
50g Plain Flour

Grease and dust your dariole moulds and place in a freezer to keep cool.

Bring a pan of water to the boil and place a heatproof bowl over the top (ensuring the water does not touch the bottom of the bowl), then add the chocolate and butter.  Immediately take the pan off the stove heat so that the steam from the boiled water, heats the bowl so the chocolate and butter melts.  Stir to combine.

Place the eggs, egg yolks and sugar into a mixer and whisk until you get a thick mousse.  Fold the chocolate mixture into the egg mixture carefully, as well as adding a small amount of sifted flour at a time.  Take care with this, as you have just got all that lovely air into the mixture, and you want to retain as much of it as possible.

Pour the mixture into the dariole moulds leaving around 1cm gap at the top.  Place in the fridge for half an hour or longer until needed that day.

Get your oven to the temperature of 200 degrees C.

Remove the fondant’s from the fridge and place on a baking tray.  Cook in the oven for around 13-15 minutes.  Cooking times do vary depending on your oven, so it is always good to give this recipe a trial run if using for a dinner party or special occasion.  That way, you will properly be able to gauge how long you should cook the fondants for.  What you are looking for, is the outside to be well done and risen, and the centre inside to be all yummy and molten.  Once you have taken the fondants out of the oven, just leave them for a couple of minutes, before turning them upside down onto a plate.

Serve immediately as they are, dust with icing sugar if you like and add cream/ice cream.