Archive for the ‘PASTA’ Category
Fettuccine with Chicken Liver & Mushrooms
Pasta, chicken liver, and mushrooms, all favorites. I made this on 6 Nov 2017, excellent flavor, the white wine is perfect in this dish.
Ingredients
- 500 grams Fettuccine pasta, cooked per package instructions, drained, (1 lb)
- ¼ cup olive oil
- 1 medium purple onion, finely diced
- 500 grams fresh mushrooms, chopped, Shiitake or Shimeji would work well, (1 lb)
- salt and pepper, to taste
- ¾ teaspoon dried thyme
- 250 grams chicken liver, trimmed and cut into ¾ inch pieces, (8 oz)
- all purpose flour, for coating the liver
- ¾ cup white wine, or chicken stock
- 1½ cups whipping cream
- 2 tablespoons parsley, chopped, for garnish
Instructions
- Main ingredients prepped, purple onion, mushrooms (I used canned as I needed to rotate stock), and the chicken liver.
- In a large skillet, heat 2 tablespoons olive oil, add the shallot and a pinch of salt and cook over moderately high heat until the shallot is softened and golden, about 2 minutes. Add the chopped mushrooms and season with salt and pepper and cook until the mushrooms are softened and most of their liquid has evaporated, about 10-12 minutes. Stir in the thyme. Pour the mushrooms into a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons of olive oil. Season the chicken livers with salt and pepper and coat them in flour, shaking off any excess. Fry liver over moderately high heat, turning once, until browned and crisp, about 3 minutes per side.
- Return the mushrooms to the skillet and pour in the wine (or chicken stock). Cook for 1 minute, scraping up any browned bits from the bottom of the pan. Add ¾ cup of the cream to the skillet at a time, allowing the sauce to thicken between additions. Simmer until the sauce coats the back of a spoon, about 3 minutes.
- Add the pasta and toss to coat. Transfer to a large bowl, garnish with the parsley.
- Serve.
Notes
Chicken liver will cost about 33 Baht/250 grams, with the pasta and all other ingredients, well under $1 per serving for 4 servings. Very reasonable cost for a good meal.
Bowtie Pasta with Fresh Tomato and Basil
This sounds really good! But I will add an optional ingredient of cooked shredded chicken. On my to try list.
Ingredients
- 500 grams bowtie pasta, OR any bite size pasta
- 1 tablespoon olive oil
- 4 cloves garlic, smashed and minced
- 4 cups fresh tomatoes, chopped
- 1/2 large yellow bell pepper, diced
- 1/4 cup fresh basil, chopped
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2/3 cup Mozzarella Cheese, shredded
- 1-1 1/2 cups cooked chicken, shredded or chopped, optional
Instructions
- First, cook the pasta according to the package directions until the pasta is tender. Drain the pasta in a colander and then set it aside for just a couple of minutes while you prepare the rest of the dish.
- Heat the olive oil in a large non stick skillet over medium high heat. Add the garlic and cook 2 minutes. Add the tomatoes and yellow pepper to the pan and cook an additional 6-7 minutes or until the peppers are tender.
- In a large bowl, toss together the pasta, tomato mixture, basil, pepper, salt, and cooked chicken if using that. Lightly mix the ingredients using a large spoon. Then, gently stir in the mozzarella cheese until the cheese begins to melt and becomes very flavorful. Serve with a green salad.
Notes
Easily under $1 per serving, even with the chicken.
Adapted from an internet recipe.
One-Pot Pasta Curls with Bacon and Tomato
The name is deceptive, make this with any meat you have, chicken, pork, or beef. This sounds really good.
Ingredients
- 5 slices bacon, sliced into strips
- 1/2 onion, sliced
- 3 cloves garlic, smashed and minced
- 250 grams spiral pasta, OR any bite size pasta
- 1 3/4 cups chicken stock
- 1 can whole peeled tomatoes, finely chopped, 565 gram can, retain juice
- 1 teaspoon chili flakes
- 1/4 teaspoon black pepper
- salt, to taste
- fresh parsley, chopped for garnish
- Parmesan cheese, grated, for garnish
Instructions
- In a heavy-bottom pan, brown the bacon in a little olive oil. Once the bacon bits are brown, transfer them into a bowl and set this aside. In the same pan, add the diced onion and cook for 30 seconds. Add the minced garlic and cook a further 30 seconds. Add chicken stock. Use your spatula to gently scrape the bottom of the pan (OR use a non stick pan).
- Finely chop the can tomatoes and juice (or use tomato puree) and add into the pan. Bring this to a boil and add the pasta. I used pasta curls but you can use any pasta you like.
- Give everything a good stir, reduce the heat and simmer this for about 10-15 minutes, or until the pasta is cooked. The sauce would have thickened slightly as well from the starch that was released when the pasta was cooking. If the sauce is too tart, add a little sugar to balance the flavor.
- Turn off the heat, season with salt (if needed), chili flakes and freshly ground black pepper. Sprinkle the bacon on the pasta and top with chopped parsley, as well as grated Parmesan before serving.
Notes
Minimal costs, easilly under $1 per serving. Now if you want to start adding chicken, pork or beef, yes the costs go up.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Penne Chicken Alfredo
Sounds delicious! On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams Penne pasta, cooked per instructions, or any small pasta
- 3 1/2 tablespoons butter
- 4 chicken breasts, boneless and skinless
- 2 cloves garlic, smashed and chopped
- 3/4 cup dry white wine, OR use chicken stock
- 1/2 cup milk
- 3 tablespoons heavy cream, OR make from a shortcut
- 3/4 cup Parmesan cheese, grated
- salt and pepper, to taste
- chicken stock, additional for thinning if required
- Parmesan cheese, extra for topping
- fresh parsley, for garnish
Instructions
- Cook pasta according to package directions. Drain and set aside.
- Salt and pepper both sides of the chicken breasts. Heat half of the butter in a large skillet over medium-high heat. Add chicken breasts and cook until deep golden brown on both sides and done in the middle. Remove from the skillet, slice into thin strips, and set aside. Let the chicken rest to reabsorb liquids.
- Add the remaining butter to the skillet, followed by the minced garlic. Stir the garlic around the pan to avoid burning, and cook for 1 minute. Pour in wine (or broth), then let it bubble up and reduce for 1 1/2 to 2 minutes. Add milk, cream, and extra salt and pepper as desired, whisking constantly until it's all combined. Allow liquid to heat up and thicken for a few minutes. If it gets too thick, you may thin it with a little chicken broth.
- When the sauce looks good, remove it from the heat. Add Parmesan to the pan, then throw the hot pasta right on top of it. Toss it a bit. Add the chicken and continue tossing until it’s all combined. Again, if it gets too thick, splash in a little broth (you may return the pan to low heat if it needs it.)
- Taste it, adjust seasonings, and top with minced parsley and extra Parmesan. Serve immediately!
Notes
Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. The cheese would be about 150 to 180 Baht for 3/4 cup. This comes to about $1.25 per serving for 6 servings, less for 8 servings. Over all, not a bad cost.
Shortcut: Heavy Cream.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
One-Pot Creamy Barbecued Pulled Chicken Penne With Cherry Tomatoes
Sounds like a great pasta dish. This recipe assumes you have already made the Smoky Barbecued Pulled Chicken, recipe link is in the steps.
Ingredients
- 2 cups BBQ pulled chicken
- 1/2 onion, diced
- 3 cloves garlic, smashed and minced
- 1/2 red bell pepper, diced
- 12 cherry tomatoes, halved
- 250 grams dry Penne pasta, OR any bite sized shaped pasta
- 1 1/2 cups chicken stock, fresh or from powder
- 3/4 cup cream, OR milk
- salt and pepper, to taste
- Parmesan cheese, for garnish
- fresh parsley, chopped, for garnish
- chili flakes, for garnish
Instructions
- In a skillet, saute diced onion for a few minutes until the onion turns soft and translucent. Add minced garlic and diced red pepper and stir to mix.
- Add the chicken. Recipe is here http://thailand1dollarmeals.com/recipe/smoky-barbecued-pulled-chicken/
- Once mixed, add the chicken stock and cream. Bring this to a boil and add the pasta. Give the pasta a stir. Cover the skillet and simmer for 10-15 minutes, or until the pasta is tender. Remember to give the pasta a stir occasionally. If the water level is too low, add a little more chicken stock. The starch in the pasta will thicken the sauce as it cooks.
- Once the pasta is tender, the dish is ready. Season with salt and black pepper as desired. Serve the pasta, topped with cherry tomatoes, Italian parsley, chili flakes if desired, and Parmesan.
Notes
Well under $1 per serving since the chicken was cooked in another recipe.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
One-Pot Garlic Black Pepper Chicken Pasta
Sounds really good! I like everything about this recipe. I had to put anchovies on my shopping list, I have seen many pasta dishes that ask for this to make a great sauce.
Ingredients
- 4 chicken breasts, boneless and skinless, cut into 1 inch pieces
- 1/2 teaspoon salt
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons all purpose flour
- 1 red bell pepper, sliced
- 250 grams fresh mushrooms, sliced, King Oyster, Shiitake, Straw mushrooms, etc
- 6 cloves garlic, smashed and minced
- 4 anchovy fillets
- 1/2 cup white wine, OR use chicken stock
- 1 3/4 cups chicken stock, fresh or from powder
- 500 grams spaghetti, or pasta of your choice
- coursely ground black pepper, to taste
- fresh parsley, chopped, for garnish
- chili flakes, for garnish
Instructions
- Season the chicken with salt and coarsely ground black pepper. Toss with a little flour. In a pot or large skillet, brown the chicken in batches in a little olive oil. Once the chicken pieces have been browned and cooked through, transfer them into a bowl. Set them aside.
- In the same pot or skillet, add a little more olive oil. Saute the garlic over medium heat for about 30-40 seconds, or until fragrant. Add the red pepper and stir to mix. Add mushrooms and the anchovy fillets. Mush the anchovy fillets – they will disappear into the sauce and impart the most amazing savory flavor to the dish!
- Return the chicken into the pot or skillet and stir to combine. Transfer all the ingredients from the pot into a bowl. Set this aside.
- Add white wine (or replace with the same quantity of chicken stock if you want to omit wine) into the pot. Bring this to a boil. Using your spatula, gently scrape the bottom of the pan to dislodge the brown bits of flavor. Add the additional chicken stock, bring this to a boil then add the pasta. Make sure the pasta is submerged in the liquid, turn the heat to low and cover the pot. The pasta will cook and soften. Stir occasionally and cook until the pasta is done.
- Return the ingredients into the pot, add more black pepper if you like, and toss to combine. Sprinkle chopped parsley and serve.
Notes
Chicken breasts run anywhere from 60 to 75 Baht/kilo. 4 breasts should be less than that. This is about $1 per serving for 4 servings. Very reasonable and inexpensive meal. I need to locate anchovies so I can better price this.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
One-Pot Chicken Alfredo
Pasta in a cheese sauce with chicken? I am in! This is a must try. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 3 tablespoons olive oil
- 600 grams chicken breasts, boneless, skinless, or thighs, cut into bite size pieces
- 4 cloves garlic, smashed and minced
- 1 3/4 cups chicken stock, fresh or from powder
- 1 cup heavy cream, OR make from a shortcut
- 500 grams dry Penne pasta, OR any bite sized pasta
- 2 cups Parmesan cheese, grated
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
Instructions
- Season the chicken with salt and pepper and in a skillet, brown the chicken in a little olive oil. There is no need for the chicken to be cooked through as it will be cooked with the sauce later.
- Then add the minced garlic and cook for another minute. Then add the chicken stock, cream, and pasta, mix this and bring to a boil. Once boiling, reduce heat to a simmer, cover, and cook for 15-20 minutes or until the pasta is cooked. Stir occasionally, if the liquid is reducing, add a bit more stock and cream.
- When the pasta is cooked, remove from heat and stir in the Parmesan cheese, season with salt and pepper as desired, garnish with parsley if desired, serve.
Notes
Chicken will run 60 to 75 Baht/kilo, you will need just 600 grams of chicken for this. Parmesan cheese on the other hand is about 280 Baht/200 grams. For 4 servings, this comes out to about $2.35 per serving. High cost for a good meal, much higher than our standard of $1 per serving. Maybe not a recipe to put on the weekly planner but sounds great on the monthly planner.
Shortcut: Heavy Cream.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
One-Pot Spaghetti With Chicken Parmesan
Sounds really good, and I really like on pot dishes.
Ingredients
Seasoning for the Chicken
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon Italian seasoning
- 2-3 tablespoons Parmesan cheese, grated
Ingredients
- 500 grams chicken breasts, OR thighs, skinless and boneless, cut into bite size pieces
- 1/2 onion, diced
- 4 cloves garlic, smashed and minced
- 1 can tomatoes, chopped, reserve the juice
- 1 1/2 cups chicken stock, fresh or from powder, OR water
- 350 grams pasta, Spaghetti, Penne, or Sprial would work well
- 1/2 cup Parmesan cheese, grated
- salt and pepper, to taste
- fresh parsley, chopped, for garnish
- chili flakes, for garnish
Instructions
- Season the chicken with items listed for chicken seasoning, Toss to combine and coat the chicken. Cook the chicken in large pot in batches, in a little olive oil until brown and cooked through. Set aside.
- In the same pot, add a bit more olive oil if needed, saute the onion for a minute or two to soften them. Add the minced garlic and continue cooking for another 30 seconds.
- Open the can of tomatoes, I use Brook brand whole peeled tomatoes in tomato juice, drain the juice into the pot, chop the tomatoes and add them to the pot. Add the chicken stock or the water, bring to a boil. Add the pasta then lower the heat to a simmer. Cover and cook the pasta for about 8-10 minutes, time will vary so keep an eye on the pasta, stirring once ever so often, until the pasta is cooked.
- When the pasta is cooked, remove from heat and add the Parmesan cheese and mix until combined, season with salt and pepper to your liking. Pour this into a large serving dish, top with the chicken and garnish with parsley and chili flakes if desired. Serve.
Notes
Chicken breasts run anywhere from 30 to 38 Baht/500 grams. Easily less than $1 per serving for 4 servings. Very reasonable and inexpensive meal.
Provided by The Domestic Goddess Wannabe and the link to this recipe is here.
Singapore.
Singapore.
Pasta Shells with Chicken and Brussels Sprouts
Sounds really good, on my to cook list!
Ingredients
- 4 chicken breasts, boneless and skinless
- 400 grams fresh brussel sprouts, OR frozen, they would work also, thawed
- 1 cup chicken stock, fresh or from powder
- 1/3 cup Parmesan cheese, grated
- olive oil
- 3 tablespoons butter
- salt and pepper, to taste
- 1/2 red onion, diced, or just go with a small yellow onion
- 1/8 teaspoon red pepper flakes
- 1 1/2 teaspoons lemon juice
- 1/4 cup fresh parsley, chopped
- 250 grams medium pasta shells, OR just go with Penne pasta
- 2 cloves garlic, smashed and diced
Instructions
- Cut the brussel sprouts into quarters from the top to the step, set aside.
- In a large nonstick frying pan, heat 1 tablespoon each butter and a splash of olive oil over moderate heat. Season the chicken with salt and pepper. Cook until browned and just done, 4 to 5 minutes per side. Remove the chicken from the pan and let it rest for 5 minutes. Cut into small pieces.
- In the same pan, heat the a splash of olive oil over moderately low heat. Add the red onion and cook, stirring occasionally, until starting to soften, about 3 minutes. Stir in the garlic, Brussels sprouts, stock, and red-pepper flakes. Bring to a simmer and cook covered, until the Brussels sprouts are just done, about 5 minutes. Add the chicken, lemon juice, parsley, Parmesan, and the remaining 2 tablespoons butter, season with salt and pepper to your liking. Remove from the heat.
- In a large pot of boiling, salted water, cook the pasta until just done, about 10 minutes. Drain and toss with the sauce. Serve.
Notes
Chicken would cost about 40 Baht, everything else is low cost or on hand, easily well under $1 per serving.
Adapted from an internet recipe.
Cheddar Bacon Chicken Ranch Pasta
Sounds great! This is a must try and seems easily tailored to your liking. Link to the shortcut is listed in the Recipe Notes section.
Ingredients
- 500 grams Penne pasta
- 6 slices bacon, chopped
- 2 chicken breasts, cubed
- 1 tablespoon butter
- salt and pepper, to taste
- 2 tablespoons all purpose flour
- 1 packet dry ranch dressing mix, OR make from a shortcut
- 2 cups milk
- 1 cup Cheddar cheese, shredded
- spring onions, chopped, green and white parts, for garnish
Instructions
- Cook the pasta in a pot of boiling water until done, drain, set aside.
- Meanwhile, cook the the bacon in a large non stick pan until crisp. Remove bacon and set aside. In the same pan, add the chicken, butter, and salt and pepper to your liking, cook until no pink remains.
- Add the flour to the chicken and stir and cook for a few more minutes. Add the ranch dressing mix and the milk. Stir and cook for a few more minutes to make nice sauce. Remove from heat and add the bacon and stir to combine, then add the cheese stir to combine, then add the pasta and stir to combine. Plate and sprinkle with chopped spring onions for garnish. Serve.
Notes
Two chicken breasts is minimal, well under $1 per serving without even doing the math.
Variants: Include adding some yellow or red diced bell pepper, or even some fresh mushrooms, this dish screams of using sliced Shiitake mushrooms.
Shortcut: Dry Ranch Dressing Mix.
Provided courtesy of good friend, Mike Early.
United States.
United States.
