Cream Cheese Oyster Sauce

Cream Cheese Oyster Sauce

Adapted from an internet recipe.
This is new territory for me, I normally eat large oysters on the half shell or grilled until they open. This recipe uses the small oysters. This recipe was touted as a casserole, which it is not, but makes a excellent pasta sauce. I made this on 3 Jun 2016, and this is really really good! On my Go-to list. My comments below.
5 from 2 votes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 3 servings

Ingredients
  

  • 500 grams oysters, shucked and drained
  • 250 grams Cream cheese, room temperature, (8 oz)
  • 4 tablespoons butter, divided
  • 1 cup spring onions, chopped, green and white parts
  • ¾ cup milk, more as needed
  • ¼ cup Thai celery, chopped, NOT western celery, use leaves as well
  • salt and pepper, to taste
  • splash olive oil
  • hot cooked pasta, of your choice, for serving

Instructions
 

  • Heat a skillet on medium heat and add 2 tablespoons of butter and a splash of olive oil, when hot, add the drained oysters, cook for a few minutes, this is quick, shucked oysters are typically small. When they are cooked through, edges curling, remove from heat, drain, and set aside.
  • While the oysters are cooking, put a small pot on low heat, add the other 2 tablespoons of butter and the block of softened Cream cheese. Move from the heat to a counter and back to the heat several times to prevent burning. The photo shows perfect consistency.
  • Once the cheese is melted stir in the milk, chopped spring onion, and celery and put back on the heat, stir in the cooked oysters and bring to a near boil, stirring constantly or it will burn, to ensure the oysters are heated through. Add more milk, a few tablespoons at a time to get the sauce consistency you desire.
  • Once hot, serve over pasta of your choice. A vegetable on the side would make this a complete meal.

Notes

I bought fresh harvested oysters for 50 Baht for 350 grams, but I was not thinking, that weight includes the brine the oysters are in, so make sure the non shell and drained weight is 500 grams, no one will complain. Figure about 75 Baht for 500 grams, for fresh local harvested oysters, DO NOT USE oysters from Phuket! Cream cheese, Caroline brand which is made in Thailand will run about 110 Baht for 250 gram block. This comes to about $1.40 per serving for 4 servings. Serve with a vegetable and some Italian bread, you could stretch this to 5-6 servings for more savings.
Baked Cream Cheese Spaghetti

Baked Cream Cheese Spaghetti

This sounds really good with the Cream cheese, nice touch. On my to cook list for sure. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 6 people

Ingredients
  

  • 500 grams ground beef, OR minced pork, OR ground chicken
  • 350 grams spaghetti
  • 3 1/2 cups spaghetti sauce, OR make from a shortcut
  • 1 teaspoon Italian seasoning
  • 2 cloves garlic, smashed and chopped
  • 1/2 cup Parmesan cheese, grated
  • 250 grams Cream cheese, this is 1 standard block, room temperature

Instructions
 

  • Preheat your oven to 180 C, lightly grease a 9x13 baking dish with butter.
  • In a pan, brown ground meat until cooked through, drain fat and stir in spaghetti sauce, set aside.
  • Cook spaghetti according to instructions, drain and place in bowl. Add Cream cheese, Italian seasoning, and minced garlic. Stir until cream cheese is melted and the spaghetti is thoroughly coated.
  • Spread a small amount of meat sauce in the bottom of the dish. Put spaghetti on top of sauce and top with remaining meat sauce. Sprinkle Parmesan cheese on top. Bake for 30 minutes until bubbly and golden. Let rest 5 minutes before serving. Nice sides to serve with this would be a green salad and garlic bread.

Notes

Ground beef would be about 75 Baht for 500 grams, pork and chicken even less. The sauce is about 55 Baht/can (need 2 cans) OR make yourself from tomato paste for 17 Baht/can (2 cans) and some spices. Cream cheese would run about 120 Baht per 250 gram block. This comes out to about $1.50 per person for 6 people, and about $1.12 per person for 8 people. Overall, not a bad cost for a good meal.
Shortcut: Spaghetti/Tomato Sauce.
Adapted from an internet recipe.
Sriracha Mac & Cheese

Sriracha Mac & Cheese

Sriracha sauce in the states is mainly called Rooster Sauce due to the rooster on the bottle. In the states this is a clear plastic squeeze bottle, white text and a bright green cap. Here in Thailand however, we have another version, same sauce, glass bottle, but still Sriracha Sauce. Sriracha is a chili and garlic sauce, which I use in place of ketchup. This recipe is on my to cook list.
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

Sauce

  • 3 cups milk
  • 1/2 cup butter
  • 1/2 cup all purpose flour
  • 1 teaspoons salt

Pasta

  • 350 grams dry elbow macaroni
  • 1 tablespoon fresh ginger, minced
  • 2 1/2 tablespoons butter, room temp
  • 2 cups Cheddar cheese, shredded
  • 2-3 tablespoons Sriracha Chili Garlic sauce, plus more for garnish
  • 1 cup spring onions, chopped, green and white parts
  • 3/4 cup panko breadcrumbs

Instructions
 

Sauce

  • Heat the milk in a pot over medium heat until it just starts to bubble, but is not boiling, 3-4 minutes. Remove from heat. Heat the butter over medium heat in a separate, heavy bottomed pot. When the butter has just melted, add the flour and whisk constantly until the mixture turns light brown, about 3 minutes. Remove from the heat.
  • Slowly pour the warm milk, about 1 cup at a time, into the butter-flour mixture, whisking constantly. It will get thick when you first add the milk, and thinner as you slowly pour in the entire 3 cups. This is normal. Once all the milk has been added, set the pot back over medium-high heat, and continue to whisk constantly. In the next 2-3 minutes the sauce should come together and thicken. Use the spoon test to make sure it’s ready. Dip a metal spoon into the sauce, if the sauce coats the spoon and doesn’t slide off like milk, then it’s ready. Add the salt and stir to combine.

Mac & Cheese

  • Preheat your oven to 200 C. Meanwhile, cook the pasta in boiling water until tender, drain, rinse with cold water, and drain again. Then mash together the ginger and butter in a small bowl.
  • Add the sauce, cheese, and ginger butter to a large heavy-bottomed pot and cook over medium heat. Stir until the cheese is barely melted, about 3 minutes. Add the Sriracha and the cooked pasta and continue cooking while stirring continuously until the dish is nice and hot, another 5 minutes, then add the green onions and stir to fully combine.
  • Pour the mac into a 13x9 inch casserole pan and sprinkle with panko and some additional cheese, bake until hot and bubbly and the topping is golden, about 20 minutes. Remove from the oven and drizzle with more sriracha. Spoon into bowls and serve.

Notes

The 2 cups of grated cheese may cost 160-180 Baht for a block. One block should easily cover the 2 cups needed. Everything else is minimal. Cost would be about $1.35 per serving, overall not bad.
Adapted from an internet recipe.
Spicy Pizza Mac & Cheese

Spicy Pizza Mac & Cheese

It is like pizza without the crust. Your favorite pizza toppings in a creamy mac & cheese, win win! On my to cook list!
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

For the Pasta

  • 350 grams dry pasta, spiral pasta would be great in this
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 1 yellow bell pepper, diced
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 3 plum tomatoes, diced
  • sliced ham, diced, optional
  • bacon, cooked, diced, optional
  • 1/4 black olives, sliced

For the Sauce

  • 3 tablespoons butter
  • 3 teaspoons garlic, smashed and minced
  • 1/4 cup all purpose flour
  • 2 3/4 cups milk
  • 1 teaspoon red pepper flakes
  • 3/4 teaspoon salt
  • 1 teaspoon dried oregano
  • 1/2 cup Greek yogurt, OR regular yogurt
  • 2/3 cup Mozzarella Cheese, shredded
  • 2/3 cup Parmesan cheese, grated

Instructions
 

  • Cook pasta in boiling water until tender, drain and set aside.
  • Meanwhile, preheat your oven to 180 C and lightly grease with butter, a state of Kansas baking dish (9x13 inches).
  • In a large pan, heat olive oil over medium high heat. Cook onion, all the bell pepper for 2 minutes, add tomatoes and continue to cook until onion and peppers are crisp and tender and liquid from the tomatoes has thickened and mostly evaporated, about 5 minutes. With a slotted spoon, remove vegetables from pan and set aside, drain out the oil.
  • In same pan, melt butter over medium heat. Sprinkle in garlic and flour and cook, whisking often until flour is golden brown, about 2 minutes. Gradually pour in milk, whisking constantly. Cook until sauce thickens, about 6-7 minutes. Remove from heat and stir in red pepper flakes, salt and oregano. Stir in Greek yogurt, mozzarella, add drained pasta and vegetables, stir to coat.
  • Roughly chop 2/3 of the ham, and or bacon, stir into pasta mixture, reserving remaining ham/bacon. Spoon pasta into prepared baking dish, then scatter olives and remaining ham/bacon over top. Sprinkle with Parmesan cheese and bake until hot and bubbly, about 20 minutes. Let rest a few minutes before serving.

Notes

Minimal amounts really for all ingredients, I will put this at $1 per serving for 8 servings. When I make this, then I will give a better price range.
Adapted from an internet recipe.
BBQ Chicken Mac & Cheese

BBQ Chicken Mac & Cheese

Mac & Cheese was a staple when I was growing up, but it was the boxed kind, it was cheap, but I always wondered about the glow in the dark orange cheese. This sounds like a great variant. Link to the shortcut is listed in the Recipe Notes section.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dish
Cuisine American
Servings 4 servings

Ingredients
  

  • 2 cups dry elbow macaroni
  • 1 tablespoon olive oil
  • 1 cup fresh mushrooms, chopped, can be Oyster, King Oyster, Shiitake, etc.
  • 1/2 cup green peas
  • 1 cup milk
  • 1 tablespoon all purpose flour
  • 2 cups Cheddar cheese, shredded
  • 1 tablespoon BBQ sauce, OR make from a shortcut
  • 2 chicken breasts, cooked and cubed
  • spring onions, thinly sliced, white and green parts
  • salt and black pepper, to taste

Instructions
 

  • Cook elbow pasta according to package instructions, drain, splash with olive oil to prevent sticking and set aside.
  • Heat a pan and the olive oil over medium heat, add the mushrooms and cook until slightly browned, then add the peas and cook for one more minute. Remove from heat and set aside.
  • In a sauce pan add milk and turn on heat to medium, whisk the flour into the milk. Bring milk to a boil, continue whisking, milk will thicken. Remove from heat and add the cheese and stir or whisk until cheese melts. Once the cheese is melted, stir in the the BBQ sauce and chicken, then stir in the the peas and mushrooms.
  • Pour the sauce over the macaroni and gently mix to coat all the pasta. Spoon onto serving dishes and sprinkle on some of the sliced spring onions and even some additional shredded Cheddar cheese.
  • Al alternative is to pour the mixed pasta and sauce into a casserole pan, top with shredded Cheddar cheese and breadcrumbs and put under the broiler until the cheese is melted and bubbly.

Notes

Two chicken breasts is minimal since it is 60 Baht/kilo, 2 breasts is less than that. As a bonus, boil the chicken breasts with some vegetables to cook them, and you will have chicken stock for another recipe (or cook the pasta in the stock). Cheese will cost about 160-180 Baht for a 200 gram block, easily 2 cups of shredded. Going with 180 Baht for the cheese and say 30 Baht for the chicken, and 40 Baht for the pasta, this comes to about $1.85 per meal for 4 people.
Shortcut: BBQ Sauce.
Adapted from an internet recipe.
Basic Lasagna

Basic Lasagna

I have made this recipe many times now and it is delicious. Lasagna can be intimidating, but following a few shortcuts and you can make a tasty and delicious meal, that serves a lot! Many recipes call for the meat sauce as ground beef and Italian sausage, I am going to make the Italian sausage as I cook ground pork. Cottage cheese can be expensive if store bought, I am going to use the shortcut listed on this site. The most expensive part will be the Mozzarella and Parmesan cheeses. Not a $1 meal but you can feed a crowd. I made this on 10 April 2016 and took the photos. Link to the Shortcut is listed in the Recipe Notes section.
Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Course Main Dish
Cuisine American
Servings 12 servings

Ingredients
  

For the Meat Sauce

  • 1 kilo ground pork, or ground beef, or half and half, (2 lbs)
  • 1 can whole tomatoes, drained and chopped, keep the juice
  • 2 tablespoons tomato paste
  • 6 cloves garlic, smashed and chopped
  • 1 onion, chopped
  • 1 teaspoon ground black pepper
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 teaspoons dried thyme
  • 2 teaspoons dried rosemary
  • 2 teaspoons dried parsley
  • 2 teaspoons dried basil
  • 2 teaspoons fennel seeds

To Assemble

  • 1 package lasagna noodles, the oven ready type, you will not use all of them
  • 400 grams Mozzarella Cheese, shredded, (14 oz)
  • 150 grams Parmesan cheese, shredded, (5 oz)
  • 4 cups Cottage cheese, (Shortcut)
  • 2 eggs, lightly beaten
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil

Instructions
 

Meat Sauce

  • Add a splash of olive oil to a large pot and heat, add onion and garlic, when translucent, add the meat and spices and mix well with the spatula (you are making a cheater Italian sausage. When cooked through and no longer pink, drain the fat, I use a colander for this, then return to the pot.
  • Add the tomato paste and the chopped tomatoes, and about half of the tomato juice. On a light simmer, cook for about 20-30 minutes covered. If the sauce is too thick, add a bit of tomato juice retained from the can of tomatoes, not too much though. Adjust the sauce for salt and sugar during the cooking.

to Assemble

  • Preheat your oven to 200 C (390 F). Get out a 9x13 baking dish.
  • Now, take out a small handful of Parmesan and Mozzarella cheese and set aside, this is for the final layer. OR, as I do, I just use shred another 200 gram block of Mozzarella and add additional grated Parmesan cheese for use on the top.
  • Mix the cottage cheese, remaining Mozzerella and Parmesan together with the beaten eggs and spices. If making the cottage cheese from the shortcut on my site, make 4 cups, meaning 4 liters of milk, vinegar stays the say in the recipe.
  • Spoon just enough sauce into the bottom of the baking dish to cover the bottom. Then place the following layers:
  • Noodles, you can overlap slightly, 1/3 of the cheese mixture. 1/3 of the meat sauce. Repeat with noodles, 1/3 the cheese, and 1/3 the meat sauce, repeat again with noodles, 1/3 cheese, and 1/3 meat sauce. Now sprinkle on the retained Mozzarella and Parmesan cheeses that you set aside. Photo shows the first layer added.
  • Bake for 30 minutes, if getting dark, remove, if still light colored, continue for 40 minutes. Photo shows the completed dish before going into the oven.
  • Here is a lasagna I made for friends in Dec 2018, topped with 12 slices of Provolone, before baking.
  • IMPORTANT, after removing from the oven, this needs to rest and cool a bit, as right out of the oven you have 200 degree C cheese lava! Let it rest and it will firm up a bit as well.
  • Cut into squares, serve with a salad or garlic bread to extend this meal. Enjoy.

Notes

Minced pork is about 112 Baht/kilo. Mozzarella cheese will run about 145 Baht/200 grams. Will need at least 2 blocks for 290 Baht. Parmesan will run about about 180 Baht/125 grams, will need 2 packs for 360 Baht. For the Cottage cheese, I cannot stress this enough, make it yourself from the shortcut listed on the site, this will work out to about 220 Baht.
This works out to about $1.70 per meal per person, over all, not bad! This is well below what you would find in any restaurant! The beauty of this dish, is that you made it yourself, it takes an effort and time spent in the kitchen, but the taste is well worth it, and you know exactly what is in it.
Shortcut: Cottage Cheese.
Variant: 1. Top the entire lasagna with a layer of sliced Provolone, Gouda, or Edam, yummy!
Family recipe I have been using for years.
Cheesy Chicken And Broccoli Pasta

Cheesy Chicken And Broccoli Pasta

Simple and easy dish, inexpensive as well. A must try for me.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 2 tablespoons olive oil
  • 2 chicken breasts, boneless, skinless, cut into 1 inch pieces
  • 1 small onion, diced
  • 2 cloves garlic, smashed and chopped
  • 2 cups chicken broth, fresh or from powder
  • 3 cups water
  • 500 grams pasta shells, OR sprial pasta
  • 4 cups fresh broccoli, about 1 or 2 heads of broccoli
  • 1/2 teaspoon cayenne pepper
  • 1/4 teaspoon nutmeg
  • 1 cup milk
  • 2 cups Cheddar cheese, shredded, this is one block of 250 grams of Cheddar
  • salt and pepper, to taste

Instructions
 

  • Heat olive oil on medium heat in a large pot. Add chicken breasts, season with salt and pepper, and allow the chicken to brown on one side.
  • Flip chicken, then add onions and garlic as the second side browns. Once the chicken has browned on both sides, add chicken broth, water, and pasta to the pot.
  • Stir all ingredients, cover the pot with a lid, and bring to a boil. When it begins to boil, uncover and stir. Bring the heat to low, stir, then cover and let simmer for 20 minutes.
  • After 20 minutes has passed, uncover and add in the broccoli. Stir continually as the broccoli steams until the rest of the liquid evaporates. Add milk and cheddar cheese and stir until the cheese melts and you have a smooth cheese sauce. Add salt and pepper (to taste), cayenne, and nutmeg. Stir once more, then you’re ready to serve.

Notes

Two chicken breasts is reasonable price, 1 kilo is 88 Baht, 2 breast is well less than 88 baht, the cheese is the major factor, real cheddar is about 188 baht/kilo, puts this meal to about $1.50 to $1.70 per person for four meals. Reasonable.
Provided courtesy of good friend, Denise Georgiades.
South Africa.
Pirogi Lasagna

Pirogi Lasagna

Looks easy and tasty, on my list of things to make.
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Main Dish
Cuisine American
Servings 8 servings

Ingredients
  

  • 12 lasagna noodles, these are the cook before use type
  • 6 cups mashed potatoes
  • 2 onions, thinly sliced
  • 2 cups Cheddar cheese, shredded, if you like cheese, you know what to do
  • 1/2 cup butter
  • salt and pepper, to taste

Instructions
 

  • Preheat oven to 190 C and grease a 9x13 inch baking dish with butter.
  • Cook lasagna noodles according to package directions, and set aside.
  • In a large skillet add onion, butter, salt, and pepper. Saute on medium heat until soft, about 10 minutes.
  • Place 4 lasagna noodles in an even layer on bottom of baking dish. Layer 1/2 of total mashed potatoes on top of noodles, followed by 1/2 of the sauteed onions, and 1/2 cup of cheese.
  • Repeat with another layer of lasagna noodles, remaining mashed potatoes, sauteed onions and 1/2 cup cheese.
  • Top lasagna with remaining 4 noodles and 1 cup cheese.
  • Bake for 30 minutes or until hot and bubbly. Serve hot and enjoy!

Notes

Cheese is the most costly item here, get 2 blocks of cheddar for 185 Baht/block, this comes out to about $1.35 for 8 servings. Not bad overall.
Adapted from an internet recipe.
Homemade Manicotti Shells

Homemade Manicotti Shells

This is a basic recipe and you are free to fill with what ever filling you desire; cheese, cheese and spinach, beef and cheese, chicken and cheese, etc). This is an expensive dish based on the cheese used, but there is a shortcut to use as well. I will be trying this! This would be a great as a once in a while dish when friends or family is visiting. I am going to go with 6 manicotti for this recipe based on photos, after I make this I will revise the recipe. The sauce part is based on several recipes. The photos for making the shells is credited in at the end. Links to the shortcuts are listed in the Recipe Notes section.
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Dish
Cuisine Italian
Servings 6 people

Ingredients
  

Shells

  • 4 eggs
  • 1 1/2 cups all purpose flour
  • 1 1/2 cups water
  • 3/4 teaspoon kosher salt

Filling

  • 3 eggs
  • 3 cups Cottage cheese, OR make from a shortcut
  • 2 cups Mozzarella Cheese, shredded
  • 1 cup Parmesan cheese, shredded
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried parsley
  • 2-3 cups tomato pasta sauce, OR make from a shortcut

Instructions
 

Filling

  • Mix the eggs, cottage cheese, half the Mozzarella cheese, all the Parmesan cheese, basil, oregano, and parsley, refrigerate while you make the shells.

Shells

  • Mix ingredients until blended, it will be watery looking, no problem!
  • Lightly oil a frying pan and then heat the pan for about a minute over medium high heat. Spoon in the batter or use a dry measuring cup to pour the batter into the middle of the pan.
  • Quickly and carefully tilt the pan in a circular motion until the batter forms a round, thin layer in the pan, about 6-8 inches across. (Similar to a crepe). Cook about 1 to 2 minutes until the shell surface appears dry. Carefully turn the manicotti shell over using a spatula and cook for an additional 20-30 seconds. Stack cooked shells on a plate between waxed paper for later use.

Assembly

  • Now it's time to assembly the Manicotti. Preheat your oven to 180 C. Take one of your shells and add a bit of Mozzarella cheese in the center.
  • Spoon a generous helping of the ricotta cheese onto the shell.
  • Now fold like a burrito and place in baking pan, seam side down. Repeat steps until your baking dish is full of manicotti shells filled with cheese mix.
  • Pour pasta sauce over the top and sprinkle the remaining Mozzarella cheese over the top. Bake for 35 minutes.

Notes

Pricing when I make this. For now I will say this will come out to a fair price.
Shortcuts: Cottage Cheese, Pasta Sauce.
A big thank you goes out to Jamie & Jen Dish for their recipe for the shell recipe and photos.
Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

Chicken and Bacon Pasta with Spinach and Tomatoes in Garlic Cream Sauce

This one has potential, looks really good!
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Dish
Cuisine American
Servings 4 people

Ingredients
  

  • 2 tablespoons olive oil
  • 500 grams chicken breasts
  • 1 teaspoon paprika
  • 1 teaspoon Italian seasoning
  • 5 medium tomatoes, chopped into large cubes
  • 1 cup spinach, cooked
  • 5 cloves garlic, smashed and chopped
  • 1 tablespoon red pepper flakes
  • 6 bacon strips, cooked, fat drained, and chopped
  • 1 1/3 cups half and half
  • 1 1/3 cups Parmesan cheese, grated
  • 1 1/4 cups Penne pasta, dry
  • 1/2 cup Parmesan cheese, grated, to serve with

Instructions
 

  • In a large skillet, on high heat, heat 2 tablespoons of olive oil until hot. Add chicken and cook on one side on high heat for 1 minute. While it cooks, sprinkle the uncooked sides of the chicken with paprika and Italian seasoning. Flip the chicken over, and cook on the other side for 1 minute on high heat. Reduce heat to medium, flip chicken over again and cook, covered, for several minutes until no longer pink in the center. Remove chicken from the pan and keep chicken warm.
  • To the same pan (but without chicken), add chopped tomatoes, spinach, garlic, red pepper flakes, 1/3 of the chicken (sliced into small strips) and half the bacon. Mix everything.
  • Add half and half and bring to boil. Only after half and half starts boiling, add grated Parmesan cheese - immediately reduce to simmer and stir, while simmering, until the cheese melts and makes the sauce creamy, only about 1 minute (at most 2 minutes). Then, immediately remove from heat. Season with more red pepper flakes and salt, if needed.
  • In the mean time bring a large pot of water to boil, add pasta and cook it according to instructions. Drain the pasta, rinse with cold water and drain again.
  • Add pasta to the skillet with the sauce. Add remaining half of bacon. Season with more salt if necessary. Slice the remaining 2/3 of chicken into thin strips. To serve, top the pasta with chicken strips and grated Parmesan cheese.

Notes

Chicken breast will cost about 50 Baht for 500 grams, cheese however, that is nearly 200 Baht for 125 grams (would need at least 125 grams, probably 200 to be on the safe side), shop around so you can find a better price. Based on these two prices, the total is 320 Baht, about $2.35 per person, but a good meal for a special occasion.
Provided courtesy of good friend, Denise Georgiades.
South Africa.