Poultry, Pepper and Pasta, Oh My!

21 Jan

This is probably the most adventurous meal I’ve ever tried to make. Now now, don’t be intimated. The former statement seems a lot less impressive when you realize just how easy this is to make. Seriously- if I’ve made it successfully and posted it here- it has to be easy enough for anyone to do because let’s be real I’ve cooked a grand total of 3 meals for myself, I’m no expert.

Enough about me- onto my masterpiece- Chicken and pasta bake!

Pro tip 1: Avoid the “baked” jokes, if you know what I mean. I know there’s so many, and they’re just so easy, I know. But if you’re cooking for someone else, it’s probably safer not to ask them to guess your secret ingredient, even if it is only just mixed herbs. And if you don’t know what I mean….don’t worry about it.

Ingredients:

1 chicken fillet chopped into small pieces

1 portion of whole wheat* pasta

1 pepper (sliced with seeds removed)

1 clove of garlic (crushed or sliced)

1 shot glass of milk

100 ml chicken stock

1 glug of oil

1 tsp flour

Mixed herbs**

3 slices of whole what bread

* I’ve mentioned before that I try to buy whole wheat anything if I have the choice as it’s typically healthier, but by all means substitute regular pasta or bread if you so prefer.

** I’ve also mentioned by lack of desire for any taste stronger than garlic, so I left out the mixed herbs, thus I cannot speak to their addition to the recipe. They were, however, included in the original one so I left them in and you can use them, or not, as you wish.

Pro tip 2: I use a shot glass of milk because it measures out at about 40 ml which is what is required. I would’ve put 40 ml in the recipe, but if we’re being honest it’s way more likely a broke college student as shot glass than a recipe cup. At least that’s how it works in my apartment…

Instructions:

1. Preheat oven to 190 degrees C

2. Measure out a portion of pasta based on the packet instructions and bring to a boil on the stove. Drain it in the sink and let it sit until the rest is ready.

Pro tip 3: Unintentionally, I cooked about 2 portions worth if not 3, so go easy on the pasta. That being said, I’m looking forward to a delicious left over lunch tomorrow, so maybe don’t go easy and you can enjoy leftovers.

3. Pour your oil onto a pan on the stove and throw in your chopped peppers, garlic, and chicken. Mix together (and stir pretty constantly) until chicken is thoroughly cooked (it should be white all over).

4. Add flour, milk, and chicken stock. Keep mixing for another 5 minutes or so- until it is well melted and mixed in.

Pro tip 4: This part looks disgusting- I know. Don’t be deterred. Milk swirling around in a pan with chicken and peppers is a little off putting but once it gets all mixed up and in the pasta, oh man it’s so good you won’t even mind it looked like chunky…yeah you know where I’m going with that.

5. Pour pasta into oven-safe bowl, add chicken concoction Stir around until they are well mixed in together.

6. Crumble up your slices of bread over the pasta, covering the top.

Pro tip 5: The original recipe only called for 1 slice of bread, but I needed 3 to cover my pasta. Every creation is different, so use however much you need, not what my recipe says. I’m just giving you a guideline based on how it turned out for me. I also took the crusts off, but mainly because I got hungry while waiting for this to cook…

7. Sprinkle grated cheese over the top until your heart is content.

8. Put in the oven and cook for 15-20 minutes. The bread on top should be a golden brown.

And that’s it! Take it out of the oven and enjoy this delicious meal! Word of advice though: let yourself get reallllyyyy hungry before eating this because man it is filling.

Have at it, internet!

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P.S. Apologies for the lack of professionalism in my food photography- the pan is messy, you have all kinds of background distractions and it’s an iPhone picture edited on instagram. Welcome to the real world.

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