Recipe Tuesday
I haven't tried this one yet but it looks nice and doesn't seem too hard. It also looks like something good to stick in the fridge for lunches during the week.
All measurements etc are Aussie so sorry if you need a translator :D
Man I miss creamy pastas! My favourite used to be tortellini boscailo (sp?) and I would just devour plates of that stuff.
Serves: 6
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
Pasta, dry, 3 cup(s) (I think either shells, bows or the little tubes will work for this)
Olive oil spray, 1 spray
Chicken mince, 450 g
Garlic, 1 clove(s), crushed
Onion, 1 small, diced
Carrots, 1 large, diced
Zucchini, 1 large, diced
Green beans, 2 cup(s), trimmed
Ham, lean, 50 g, sliced
Canned tomatoes, 400 g, 1 large can
Tomato paste, reduced salt, 2 tablespoon(s)
Bega Cheddar, So Light Tasty, 60 g, 1/2 cup shredded (Basically any low-fat shredded cheese - I personally prefer the weight watchers one!)
Cooking instructions
Preheat the oven to 180ºC. Cook the pasta in a large pot of boiling water according to package instructions or until al dente. Drain and set aside.
Coat a large saucepan with a light spray of olive oil. Heat over medium heat. Add the chicken and garlic and cook for 5-8 minutes or until browned. Remove from the pan and set aside. Be sure to drain off and discard any excess liquid.
Return the saucepan to the heat and cook the onion and carrot for 3-5 minutes. Add the zucchini and beans and cook for a further 2-3 minutes. Add the chicken mixture, ham, tomatoes and tomato paste; bring to boil. Remove from the heat, add the pasta and stir to combine.
Spoon the mixture into a medium baking dish and sprinkle with grated cheese.
Bake for 10-15 minutes or until the cheese is golden. Remove from the oven and rest for 5 minutes. Serve with a simple green salad.
All measurements etc are Aussie so sorry if you need a translator :D
Man I miss creamy pastas! My favourite used to be tortellini boscailo (sp?) and I would just devour plates of that stuff.
Serves: 6
Preparation time: 20 minutes
Cooking time: 40 minutes
Ingredients
Pasta, dry, 3 cup(s) (I think either shells, bows or the little tubes will work for this)
Olive oil spray, 1 spray
Chicken mince, 450 g
Garlic, 1 clove(s), crushed
Onion, 1 small, diced
Carrots, 1 large, diced
Zucchini, 1 large, diced
Green beans, 2 cup(s), trimmed
Ham, lean, 50 g, sliced
Canned tomatoes, 400 g, 1 large can
Tomato paste, reduced salt, 2 tablespoon(s)
Bega Cheddar, So Light Tasty, 60 g, 1/2 cup shredded (Basically any low-fat shredded cheese - I personally prefer the weight watchers one!)
Cooking instructions
Preheat the oven to 180ºC. Cook the pasta in a large pot of boiling water according to package instructions or until al dente. Drain and set aside.
Coat a large saucepan with a light spray of olive oil. Heat over medium heat. Add the chicken and garlic and cook for 5-8 minutes or until browned. Remove from the pan and set aside. Be sure to drain off and discard any excess liquid.
Return the saucepan to the heat and cook the onion and carrot for 3-5 minutes. Add the zucchini and beans and cook for a further 2-3 minutes. Add the chicken mixture, ham, tomatoes and tomato paste; bring to boil. Remove from the heat, add the pasta and stir to combine.
Spoon the mixture into a medium baking dish and sprinkle with grated cheese.
Bake for 10-15 minutes or until the cheese is golden. Remove from the oven and rest for 5 minutes. Serve with a simple green salad.