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Family Chicken Pasta with Liz from World Cuisine
Liz Maynard • July 14, 2020
As a busy working Mum some days even I just want something simple, fast & yet still healthy for my family.
For us this is a good go to recipe & great to use up those left over bits in the fridge.
During my time living in Europe I had the pleasure to learn so many amazing
Recipes that I have now adapted to suit the local availability of produce.
Going to the local markets on a daily basis in France, Italy & Greece I got to know the produce growers & stall holders & was so fortunate to learn many recipes from their families..
I love sharing these adaptations with you all..
Enjoy..
The Recipe
Family chicken pasta
This classic family pasta is so quick to put together it will become a regular.
It’s full of flavour & full of goodness too. A great way to use any extra cooked chicken left overs…
Ingredients
½ cup Olive oil
I used ½ a cooked chicken
4 rashes chunky sliced bacon
½ red onion, diced
4 cloves of garlic sliced
2 celery stalks with light coloured leaves
½ red capsicum
1 cup grated beetroot
¼ Broccoli
½ cup brown mushrooms
6 cherry tomatoes cut in quarters (or usual tomatoes cut small)
2 tsp oregano
1 tsp thyme
½ tsp celery salt (or sea salt & celery seeds)
A good 3-4 twists of fresh ground black pepper
½ cup grated cheese of choice. (parmesan is traditional)
To make recipe
Place olive oil in the hot pan, cook off bacon, onion, garlic & dried herbs
Add pre cooked chicken, combine.
Add the rest of the ingredients, in order of cook time required.
So celery, broccoli, beetroot, capsicum… Mushrooms last.
(This is a great recipe for the left over vegetables to add in too).
Toss to well combined..
Bring a pot of Salty water to the boil
(Salty like the Mediterranean sea, as I was taught in Italy.)
This stops the pasta sticking.
When the water is at a rolling boil add your pasta, cooking until el dente / just firm to the bite
or for fun until it sticks on the wall when tossed at it.....hehehe...
toss lightly with a little olive oil..
.........mmmmmm
I love bread, who doesn't... I make many varieties & this recipe is a classic that you can easily adapt by adding things to like, herbs, garlic, pesto & seasonings to make it your own special bread. I've baked bread from all over the world & this is a very simple fresh recipe from Europe. Enjoy..
From the Island of Crete , the largest & most Southern of the Greek Islands When I lived in Chania, in the north west of Crete, this dish was my favourite weekly treat from a little local take away taverna on a back street. The recipe is adapted from them & every time I make it I travel back there. This recipe is so easy to put together & so healthy & delicious, it’s been a family favourite for many years. Adding the cloves whole bulbs with skin on keeps them sweet. This is a rustic dish that the locals of Chania told me was a favourite of our ANZAC troops when the fighting in Crete during WW2. This dish is a great one for all the family & covers the standard dietary requirements; Gluten, Dairy, nut free, Good for Diabetic, low fat, Keto. As a base recipe it’s great to adapt, remove garlic & onion if that is your allergy.