2 level tablespoon flour, plain
2 teaspoon fresh or dried herbs, (dried oregano or mixed Italian herbs)
2 pinch salt, and freshly ground black pepper
450 g chicken breast, uncooked, skinless
3 medium red green or yellow pepper(s), halved and de-seeded
1/2 pint skimmed milk
225 g mushrooms, sliced
350 g dried pasta, any type
2 level tablespoon cornflour, blended with a little water
1 teaspoon oregano, sprigs to garnish
2 tablespoon Parmesan cheese, finely grated, to serve
Sprinkle the flour, dried herbs and seasoning onto a large plate. Coat the chicken breasts in
this mixture. Grill under a medium heat for about 8 minutes on each side, until cooked. Cool
for a few minutes, then tear into strips.
Grill the pepper halves, skin side up, until beginning to blacken and char. Let the peppers
cool, then peel them and slice into strips.
Put the milk into a saucepan and add the mushrooms. Heat and simmer for 5 minutes.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water for about 10
minutes, until just tender. Just before the pasta is ready, add the blended cornflour to the
mushroom mixture and heat until thickened. Cook gently for 2 minutes. Season. Drain the
pasta and return to the saucepan. Add the chicken, peppers and mushroom sauce. Stir well
and heat thoroughly for 2 minutes. Serve, sprinkled with oregano and Parmesan cheese.
2 teaspoon fresh or dried herbs, (dried oregano or mixed Italian herbs)
2 pinch salt, and freshly ground black pepper
450 g chicken breast, uncooked, skinless
3 medium red green or yellow pepper(s), halved and de-seeded
1/2 pint skimmed milk
225 g mushrooms, sliced
350 g dried pasta, any type
2 level tablespoon cornflour, blended with a little water
1 teaspoon oregano, sprigs to garnish
2 tablespoon Parmesan cheese, finely grated, to serve
Sprinkle the flour, dried herbs and seasoning onto a large plate. Coat the chicken breasts in
this mixture. Grill under a medium heat for about 8 minutes on each side, until cooked. Cool
for a few minutes, then tear into strips.
Grill the pepper halves, skin side up, until beginning to blacken and char. Let the peppers
cool, then peel them and slice into strips.
Put the milk into a saucepan and add the mushrooms. Heat and simmer for 5 minutes.
Meanwhile, cook the pasta in a large saucepan of boiling, salted water for about 10
minutes, until just tender. Just before the pasta is ready, add the blended cornflour to the
mushroom mixture and heat until thickened. Cook gently for 2 minutes. Season. Drain the
pasta and return to the saucepan. Add the chicken, peppers and mushroom sauce. Stir well
and heat thoroughly for 2 minutes. Serve, sprinkled with oregano and Parmesan cheese.
Little Leakers
Pasta With Chicken, Peppers
and Mushrooms
and Mushrooms
