Chicken Herb Pasta

Chicken Herb Pasta

1. 200grams of Pasta
2. chicken chunks
3. baby sweetcorn
4. snap peas
5. chicken stock
6. Herbs selection ( sage, rosemary, thyme, oragamo)
7. a leek

• chop up leek
• put the kettle on to boil.  Pour into the saucepan of pasta, turn on heat and let pasta cook.
• Fry the leek and the chicken chunks.  I dry fry mine but you can add oil if you wish.  I sprinkle the chicken with an everyday herb mix.
• when the meat is white add in the herbs
• boil the kettle again.  Put chicken stock ( I use Knor) into jug and pour the water into jug.  Mix and pour over the chicken and herbs in the frying pan. 
• Add the sweetcorn and sugar snap peas to the frying pan and cook.  Stir occassionally not forgetting to check on the pasta.  When you feel its all ready serve.

The herbs make this dish so please do taste as you go along to make sure you dont over do it.  Serve with a bit of bread to mop up any left over sauce and enjoy.

hugs

Sara

                                                                        Sara Savoury.

  (This was named by my fiance. He thinks that its yummy)

THis meal makes a great meal for using up leftovers. I had some cooked cabbage left over which went into this

INGREDIENTS

• puff pastry. I use the pre brought frozen stuff. Did I mention I am a lazy cook? :)
• pesto. (Brought or homemade)
• Meat (opional. THis makes a wonderful veggi option)
• any left over veg.
• red pepper, sliced
• courgette, sliced

Roll out puff pastry into a square. I used my baking tray as a measuring guide. THis served four nicely.

with a knife score a inner square about an inch and a half in. The idea is to leave a edge so that the puff pastry rises round the outside.

brush the whole square with milk.

in the centre square spread a liberal spreading of pesto.

then put the meat on first. Remember to think of which ingredients needs most cooking and put the ones that need most cooking down first.

layer all the veg. I used cooked cabbage, mushroom, tomatoes, pepper and courgette.

Sprinkle some grated cheese over the top

Place into an oven. I use electric oven which is about 200oc I think for gas it is gas mark 6 for around 30mins. I like to check on it around two times just to keep an eye on its progress. The puff pastry outer edge will rise and contain the ingredients. Cut into 4 slices when ready and serve with a salad or whatever you fancy. We had it on its own. I am sure it will be nice cold in the summer. I have so far only tried it hot