Chicken & Bacon Pasta

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

I had some left over cooked chicken, so I went on a hunt for a recipe I could use it in and came across this chicken and bacon pasta recipe.

Let's get cooking!

Ingredients:

2 tbsp olive oil

1 tbsp butter

1 onion, finely chopped

1 large garlic clove, finely grated

200ml double cream

100g mascarpone

75g parmesan

1 chicken stock cube

cooked chicken

8 rashers cooked streaky bacon, roughly chopped

300g tagliatelle

parsley

The recipe asks for cooked bacon, so I started off by frying my bacon in a little oil and chopping once cooked.

Next in a medium saucepan, heat the oil and butter over a low heat and fry the onion for 10 minutes, or until softened.

Add the garlic and cook for another 2 minutes.

Next add the cream, mascarpone, parmesan, an stock cube. Give it a stir a stir.

Add the cooked chicken and bacon to heat through.

Meanwhile, cook the pasta following the pack instructions. Once cooked reserve 100ml of the pasta water before draining.

Toss the pasta in the creamy sauce and enough of the reserved water to loosen.

Season with black pepper.

Top with parsley and serve.

This dish is perfect for any left over cooked chicken.

I loved this dish, it was really creamy and full of flavour, I really enjoyed it.

I'll happily cook this again, it's perfectly filling, as well as being moreish too.

If you would like to follow the original recipe, then head over to the BBC Good Food Chicken & Bacon Pasta recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Seafood Paella

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안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

On a whim back in April, I decided I wanted to give making Paella a try and I didn't want to make something safe like chicken, I wanted to give a go at making a seafood paella and see if it was something we would enjoy.

Let's get cooking!

Ingredients:

1 tbsp olive oil

1 tsp smoked paprika

1 tsp dried thyme

300g paella or risotto rice

3 tbsp white wine

400g can chopped tomatoes

900ml chicken stock

400g frozen seafood mix, defrosted

1 lemon, 1/2 juiced, 1/2 cut into wedges

handful of flat-leaf parsley, roughly chopped

Heat olive oil in a large frying pan or wok. Ad the onion and soften for 5 minutes.

Add the paprika, thyme and paella rice, stir for 1 minutes, then splash in the white wine.

Once the white wine has evaporated add in the tomatoes and chicken stock.

Season and cook, uncovered, for about 15 minutes, stirring occasionally, until the rice is almost tender and still surrounded by some liquid.

Stir in the seafood mix and cover with a lid. Simmer for 5 minutes, or until the seafood is cooked through and the rice is tender.

Squeeze over the lemon juice, scatter over the parsley.

Now you're ready to serve. Serve with lemon wedges.

I was a little anxious cooking this as I'm only used to cooking normal fish as well as prawns, so cooking things like squid made me nervous. I definitely cooked it longer than I was meant to but I wanted to make sure that it was all thoroughly cooked through.

That being said, I thought this was really nice and I ate the lot, even Skye seemed to give it a good try.

I'd happily attempt this again, but I'd also love to give some other's a try like chicken and chorizo.

If you would like to follow the original recipe, then head over to the BBC Good Food Easy Paella recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye

Chicken Satay Salad

Hello

안녕하세요

(Annyeonghaseyo)

こんにちは

(Konnichiwa)

你好

(Ni Hao)

While we're still in the early months of 2025, what better recipe to share than this light Chicken Satay Salad. It's perfect as a fakeaway as well as perfect in those summer months too.

Let's get cooking!

Ingredients:

1 tbsp tamari

1 tsp medium curry powder

1/4 tsp ground cumin

1 garlic clove, finely grated

1 tsp clear honey

2 skinless chicken breast fillets

1 tbsp crunchy peanut butter

1 tbsp sweet chilli sauce

1 tbsp lime juice

Sunflower oil

2 little gem lettuce, cut into wedges

1/4 cucumber, halved and sliced

1 banana shallot, halved and thinly sliced

coriander, chopped

Pomegranate seeds

In a large bowl, pour in the tamari. Then stir in the curry powder, cumin, garlic and honey. Mix together.

Slice the chicken in half horizontally to make 4 fillets.

Add the chicken to the marinade and mix well to coat. Set this aside in the fridge for at least 1 hour, or overnight, to allow the flavours to penetrate the chicken.

Mix the peanut butter, with the chilli sauce, lime juice, and 1 tbsp water to make a spoonable sauce.

When ready, wipe a large non-stick frying pan with sunflower oil. Add the chicken and cook, covered with a lid, for 5-6 minutes on a medium heat. Turn the fillets over for the final minute, until cooked but still moist. Set aside, covered, to rest for a few minutes.

While the chicken rests, toss the lettuce wedges with the cucumber, shallot, coriander and pomegranate, and pile onto plates.

Spoon over a little sauce.

Slice the chicken, pile on top of the salad  and spoon over the remaining sauce.

Enjoy while the chicken is still warm.

This was really nice and really easy and simple to make. I didn't add some of the ingredients, but I definitely want to give this dish another go and add the ingredients I didn't the first time round.

I think I'd make a little more for the satay dressing as I don't think it made quite enough, but it still worked really well with all the ingredients.

If you would like to follow the original recipe, then head over to the BBC Good Food Chicken Satay Salad recipe page.

See you soon!

안녕

(Annyeong)

さようなら

(Sayonara)

再见

(ZaiJian)

Bye