EASY CHICKEN RECIPES - BBC GOOD FOOD
Make a filling family traybake in a flash, a light summer salad or a crowd-pleasing hearty curry with our easy chicken recipes for every occasion.
Provided by Good Food team
Number Of Ingredients 1
CHICKEN & MUSHROOM PASTA BAKE | JAMIE OLIVER RECIPES
In Italy, this creamy chicken pasta bake is kinda like their version of a chicken and mushroom pie
Total Time 50 minutes
Yield 6
Number Of Ingredients 12
Steps:
- I remember meeting a lovely old couple outside my parents’ pub and when they heard I was going to Italy they told me to make sure I cooked turkey tetrazzini – I hadn’t a clue what they were talking about and then, by chance, I saw a recipe for chicken tetrazzini in an old Italian cookbook and it’s great – really tacky but gorgeous! Here’s my version...
- Preheat the oven to 200ºC/400ºF/gas 6. Put your porcini mushrooms in a bowl and pour over just enough boiling water to cover them (approx. 150ml/5½fl oz). Put to one side to soak for a few minutes. Heat a saucepan big enough to hold all the ingredients, and pour in a splash of olive oil. Season the chicken pieces with salt and pepper and brown them gently in the oil. Strain the porcini, reserving the soaking water, and add them to the pan with the garlic and fresh mushrooms. Add the wine, with the strained porcini soaking water, and turn the heat down. Simmer gently until the chicken pieces are cooked through and the wine has reduced a little.
- Meanwhile, cook the spaghetti in plenty of boiling salted water according to the packet instructions and drain well. Add the cream to the pan of chicken, then bring to the boil and turn the heat off. Season well with salt and freshly ground black pepper. Add the drained spaghetti to the creamy chicken sauce and toss well. Add three-quarters of the Parmesan and all of the basil and stir well. Transfer to an ovenproof baking dish or non-stick pan, sprinkle with half the remaining cheese and bake in the oven until golden brown, bubbling and crisp. Divide between your plates, drizzle with extra virgin olive oil and sprinkle with the rest of the cheese before serving.
Nutrition Facts : Calories 499 calories, FatContent 21.9 g fat, SaturatedFatContent 11.9 g saturated fat, ProteinContent 27.6 g protein, CarbohydrateContent 43.5 g carbohydrate, SugarContent 4.4 g sugar, SodiumContent 1.1 g salt, FiberContent 2.8 g fibre
More about "easy bake chicken recipes recipes"
CHICKEN PASTA BAKE RECIPE | JAMIE MAGAZINE RECIPES
From jamieoliver.com
Total Time 1 hours
Cuisine italian
Calories 400 calories per serving
- Preheat the oven to 180°C/350°F/gas 4. Grease a 30cm x 25cm baking dish.
- Cook the pasta in a large pan of boiling salted water, for slightly less time than given on the packet so it’s just undercooked. Drain and run under cold water to stop it from cooking further. Return to the saucepan and coat with a drizzle of olive oil.
- Meanwhile, roughly chop the leeks. Put the butter in a frying pan and gently fry the leeks for 10 minutes or until they’re soft. Peel, mince and add the garlic and cook for 1 minute. Add the stock and wine, then cook for 8 to 10 minutes, or until almost all the liquid has evaporated. Add the peas, stir and cook for 30 seconds.
- Dice the cooked chicken.
- To the drained pasta, add the leek mixture, chicken, milk and two-thirds of the ricotta. Mix gently to combine and season with salt and pepper.
- Spoon the pasta mixture into the baking dish. Top with the remaining ricotta, grate over the Parmesan and drizzle with olive oil, if you like. Bake in the oven for 25 minutes or until piping hot and starting to crisp up on top.
EASY RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
EASY SALMON PASTA BAKE | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 35 minutes
Calories 778 calories per serving
Preheat the oven to 180 degrees
Cook the salmon en papillote, with some olive oil, clove garlic, squeeze of lemon and season with salt and pepper to taste, for 15 minutes
Boil the pasta for 15 mins until al dente
Cook the leeks in the butter and garlic, once softened season and add the flour to coat all the leeks
Add the milk a little at a time until you have a thick creamy sauce, now add the yogurt and mustard along with the parsley and mint and stir well – season well with black pepper
Add your cooked pasta to an oven proof dish, then add the salmon layer, flaking across all the pasta removing any bones.
Now add the creamy leeks over the top covering right to the edges
Sprinkle over the breadcrumbs and season lightly again
Put this in the oven until golden brown on top – about 15 minutes should do the trick!
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