A quick and simple supper recipe today! This Chicken, Leek and Rosemary Tagliatelli recipe uses a white wine reduction to make a super simple sauce that is super luxurious! Sometimes you need to give yourself a little indulgent treat but this is a little bit lighter than my usual cream based sauces.
The freshness of the leeks and the depth of the rosemary pair beautifully with the bacon and chicken to make a perfect Friday supper for two!
1 large chicken breast, sliced
125g bacon lardons
1 medium leek, rinsed and sliced
2 sprigs fresh rosemary
200ml white wine
tagliatelle to serve
Prep your water for pasta, mine usually takes 4-5mins but check the packet for cooking instructions and proceed accordingly.
Heat a splash of oil in a large frying pan and add the bacon lardons cook for a minute or two, stirring occasionally.
Add the sliced chicken breast and cook until just turning all white.
Add the leek and cook until just softening.
Add the rosemary and the wine and simmer on a medium heat until the wine is reduced to a thick sauce coating the bottom of the pan and the leek is completely soft and the chicken cooked through.
Much though I try to like smoked salmon on its own, I just can’t get over the texture. I love the taste though! My solution is to work it into cooked dishes as much as possible so I can enjoy the flavour without the gag inducing texture! This quick weeknight salmon and prawn dish works a treat and it’s so simple to throw together while the pasta is cooking.
It’s a looker too, the peas give it a nice bit of pizzaz and the spirals of the prawns and spaghetti please me! For a dish that takes about 10 minutes to cook you can’t go wrong!
200g spaghetti (or linguine, tagliatelle etc, go nuts!)
2 cloves garlic, crushed (or use the pureed stuff in a tube!)
200g smoked salmon
1/2 cup frozen peas
150g king prawns (cooked)
150ml creme fraiche
1/2 tsp chopped parsley (dried or fresh)
– Get the water boiling, salted and the pasta in. Most pastas take 10 minutes but check your packet for instructions.
– Heat a splash of olive oil in a small saucepan.
– Add the garlic and smoked salmon and cook until the salmon is all flaked and has turned pale and opaque.
– Add the frozen peas and cook for a few minutes until defrosted and bright green.
– Add the prawns.
– Add the creme fraiche and parsley and cook until heated through and just bubbling.
– Add salt and pepper to taste, I find the salmon doesn’t usually need any additional salt but a dash of freshly ground black pepper does wonders!
– Your pasta should be done by now so drain it off and divide between your bowls.
– Top with sauce et voila, Dinner!
Sometimes you just want to throw food in the slow cooker and forget about it for 3 hours. If that food happens to be deliciously cheesy pasta then you are in luck! I have a brilliant recipe here for you that will provide sustenance and comfort on even the laziest of days!
1tbsp corn flour
1/2 tsp salt
~100g (2 cups) grated cheese
2 cups pasta (macaroni traditional, other pasta works just as well!)
3 cups milk
1 egg, beaten
Crunchy bacon bits
– Throw everything into the slow cooker except the bacon bits. (Try to do it in the same order as the ingredients list, at the very least keep the butter and the cornflour on the very bottom.)
– Turn the slow cooker on to High.
– Wait 3 hours, stirring it occasionally.
– Serve scattered with crunchy bacon bits!
Next up we have these Ricotta Veggie Lasagna Rolls using your home made Ricotta! These make a really nice lunch or light supper for 2. I like variety so I made 2 different kinds. Green Pesto and Courgette and Red Pesto and Red Pepper.
I think that my favourite kind were the Green Pesto and Courgette but that’s probably because I am crazy about anything with courgette in. I love it!
These are a little bit tricky to make but only in the sense of lots of little steps. It doesn’t take long to prep or assemble these! You can even make them ahead and then refrigerate until you are ready to cook them if you’d rather get the prep done at a quieter time.
4 sheets lasagna pasta
2 cups fresh spinach
1 roasted bell pepper (I keep the lightly pickled jars of them as a store cupboard staple)
1 ramekin Ricotta (Your yield will vary, I used all of mine)
1 tbsp green pesto
1 tbsp red pesto
Tomato pasta sauce (Awesome Sauce is a good one but if you use a jar I won’t tell!)*
1/2 cup grated cheese
– Heat your oven to gas mark 6 or so.
– Bring a large pan of water to the boil and add your pasta sheets. Cook for 10 minutes (or according to packet instructions).
– Carefully remove the pasta from the water (keep the water!) and lay flat on a plate or chopping board.
– Take your courgette and very thinly slice it lengthways so you have slices about 1/8″. I used a mandolin but with a steady hand you can do this by hand.
– Place your courgette in a sieve and lower the sieve into the boiling water, balancing it on the side of the pan. Cook for 2 minutes then lift the sieve and drain.
– Put your spinach in the sieve and lower it into the boiling water. It should wilt in less than a minute, then remove and drain.
– Split your ricotta in two and mix the green pesto in to one and the red pesto in to the other.
– Take a sheet of lasagna, spread a layer of the ricotta on it, leaving a good 1″ gap at the end.
– Layer over your spinach and then your courgette or pepper.
– Lightly spray your baking dish with oil.
– Carefully roll the lasagna sheet towards the gap. The filling will move with the roll and start to fill the gap, it may even squish out a little. This is ok!
– Carefully lift the roll into the baking dish.
– When they are all ready pour over the pasta sauce and sprinkle with cheese.
– You can pause here if you like and finish cooking later.
– Put into the oven and cook for about 20 -30 minutes until the cheese is nice and melted and everything is piping hot.
First up in new ways to use your Homemade Cottage Cheese we have this nice light and zesty pasta sauce. Chicken and bacon combine with lemon zest, peas and broad beans to give a dish that is light yet satisfyingly hearty, the perfect balance for this time of year!
1 chicken breast, diced
125g smoked bacon lardons
1/2 cup frozen peas
1/2 cup frozen broad beans
1 clove garlic, crushed
3/4 cup of cottage cheese (approximately half my yield, this will vary!)
4 tbsp creme fraiche
zest of 1 lemon
2 cups spinach
150g wholewheat pasta
1 ball mozzarella
– Heat a small splash of oil in a large frying pan.
– Add the chicken breast and bacon lardons and cook until the chicken is browning and the bacon crispy.
– Add the peas, beans and garlic and cook until totally defrosted.
– Add the cottage cheese, the creme fraiche and the lemon.
– Season to taste with salt and pepper.
– Cook on a low heat until the cheese has melted to give a smooth sauce.
– Cook the pasta according to the packet instructions. For the last minute throw in the spinach.
– Drain and divide between two bowls.
– Scatter with mozzarella and top with sauce.
Another pretty simple dish using my dream team of ingredients, bacon, mushrooms and cream. You just can’t go wrong with them! (I swear, I eat other things too! Really!) This time it’s a pasta bake, lovely and creamy and cheesy!
– Cook the pasta according to the packet instructions.
– In a large, oven proof pan saute the onion and garlic in a little olive oil.
– Add the mushrooms and lardons and saute until cooked.
– Add the cream and bring to a simmer.
– Season according to your taste.
– Add the cooked pastato the pan and stir until well mixed.
– Tear the mozerella into chunks and stir through the pasta.
– Scatter with breacrumbs and grated cheese.
– Either pop under the grill until browned or you can put it in the oven at gas mark 6/200C for 20 minutes of you prefer.
Last weekend I got a craving. A craving for a dish I ate once, two years ago at the top of a mountain in Italy. This dish was truffle pasta. It had some mushroom in there too but the menu wasn’t admitting to that. What I remember is that it was one of the most deliciously satisfying things I have ever eaten! Now, I almost always listen to my cravings so I took myself off to the kitchen to try to receate this wonderful dish. I don’t think I did too badly!
(NB. The truffle is totally optional, tastes great without it but I have this little jar of Himalayan truffles and there was no reason not to use one to spoil myself a bit!)
– Cover the dried porcini in 200ml of boiling water and leave to soak for 15 mins then drain, reserving the liquid, and roughly chop.
– Heat a splash of oil in a frying pan and add the mushrooms, seasoning well with salt and pepper.
– Cook until starting to brown then add the chopped porcini.
– Add the wine and simmer, stirring frequently, until the liquid is gone.
– Carefully pour the liquid left from the procini over the mushrooms, being careful not to add any grit.
– Simmer, stirring frequently, until almost all of the liquid has evaporated.
– Add the cream and stir through until it is piping hot.
– Check the seasoning and add more salt and pepper if you want.
– Serve over linguine with slivers of truffle and shavings of parmesan.
Once again, I totally fail at writing up the posts for all the yummy things I’ve been cooking. I’m going to try to be more organised about this but we may have to wait for the new year and resolutions before I follow through with that plan!
For now let me introduce a variation on one of my favourite themes: pasta, cream, mushrooms and bacon! There is very little that can go wrong with these ingredients no matter what you do, but when you add delicious sausage meatballs and a warm blush of chilli to the mix it is the perfect meal for a cold autumn night.
4 of your favourite sausages
2-3 tbsp olive oil
4 rashers of bacon, chopped or pancetta
150g closed cup or baby mushrooms, quartered if large
1-2 small red chillies, deseeded and finely chopped
200ml double cream
salt and pepper to taste
pasta to serve
– First remove the skins from your sausages and slice each sausage into 4, making little meatballs.
– Heat a few tbsp oil in a large frying pan. Add the meatballs and cook over a medium heat until browned all over.
– Add the bacon and the mushrooms and cook until the mushrooms are just browned and the bacon is cooked through.
– Add the chilli and the cream and season to taste.
– Reduce to a low heat until the cream is heated through and just simmering.
– Simmer for 5 minutes until the cream thickens a little.
– Serve over pasta.
Hi, I'm Anna and this is what's going on in my kitchen and growing in my garden.
Everything you see here is how it looked as I cooked and ate it. I don't like to make things too fussy. I want you to know that if you try one of my recipes what you see is what you'll get.
Don't forget to leave a comment, I love to know what you're thinking and if you do try out a recipe then let me know how it worked for you. Happy cooking!