Saturday, May 17, 2014

Walking the dog chicken pasta bake------part 2

I am back from my walk with you know who (Perdy, of course). The chicken cooked previously is beautifully succulent and easy to shred. That done and the leftovers well and truly dealt to by Perdy, it is time to assemble the chicken pasta bake.
Firstly though I need to cook the pasta spirals. I used Quinoa gluten-free ones, but any pasta would suffice. I used the wonderful; stock from the first phase of the project (see previous blog). To that I added some NZ Spinach to add yet more vitamins. The quinoa pasta is superb in that it is high protein. Go and Google Quinoa and you will know what I mean.
Easy as process: Stick the chicken in a large baking dish, along with some capers, a cup of grated cheese, a tin of cherry tomatoes, a little salt and pepper and some rosemary or any other herb you have. I layered some sliced mushrooms on the top and added some more parmesan cheese. The mixture appeared to be quite 'wet' because I had added a cup of extra chicken stock from the pot. I assumed that the pasta would absorb most of this----it did, during the 30 minute baking time on about 170C.
While the meal was cooking I put some flat mushrooms with peanuts in the cup and a grating of parmesan cheese and a little olive oil, into the small bench-top oven. The result for the two dishes---bloody wonderful; and cheap. If you want to make it even cheaper, just use ordinary pasta and cheaper cheddar cheese.
Chicken doggie walk pasta bake with mushrooms stuffed with peanuts. Absolute Freedom baking.

No comments:

Post a Comment