Spaghetti with Shredded Chicken, Garlic, mushrooms and Olive oil
I tend to be a bit lazy of late. Like, I feel as though I really can not be bothered to cook a fancy meal. Especially on weekdays at lunch, I feel as though it’s too much of a hassle to make anything that will take more than 10 minutes and so for the last month I really haven’t made anything extraordinary at lunch time.
However, we all know that food doesn’t need to be fancy, have a complicated name or an unending ingredients to be tasty. Like this meal took me all of 10 minutes, and it had 2 main ingredients and the rest was spice, herb and oil easy ingredients, how cool is that??? And it tasted GREAT. It’s a very efficient way to use up left over roast chicken, I had quite a bit of kuku porno (rotisserie chicken) in my fridge so I used that, I reckon you can use any left over chicken you have. HAPPY COOKING!!
Ingredients
- 400 gms Spaghetti
- 90ml extra virgin olive oil
- 2 breasts of roasted chicken, shredded (you can use any kind of pre cooked chicken)
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes).
Meanwhile, heat the oil very gently in a frying pan, add the garlic and chilli, stir till its fragrant then add in the chicken. Cook till the chicken begins to brown. Add dhania and mix through.
Once you have drained the spaghetti, mix it into the chicken mixture, once mixed through serve immediately
HAPPY EATING!!
When cooking your pasta make sure you use a large sufuria (pot). If the sufuria is too small the pasta will cook un evenly and clump together. Let the water boil first before you add the salt so as to ensure all the crystals dissolve well Once pasta is cooked and drained shake the colander so as to remove excess water Use pasta immediately it is ready DO NOT rinse the pasta unless the recipe says to do so. The starch that makes the pasta stick to itself also helps the sauce stick to the pasta. If you run the pasta under cold water, you wash off that absorbent outer surface, and the sauce doesn’t have anything to grab on to
PENNE with GARLIC, OLIVE OIL and MUSHROOMS
I tend to have a love hate relationship with pasta. I never liked it much but with time I have come to realize that I did not like it because of how it was prepared. I saw this recipe a few years ago in a cookbook called “the best ever 20 minute cookbook”. I thought the title was interesting because hey, who doesn’t want a tasty meal in less than 20 minutes? The original recipe did not have mushrooms and used parsley instead of coriander (dhania) but I can’t really stand the taste of parsley, dhania is my favorite herb and at the time I was just discovering mushrooms. This dish takes about a max of 12 minutes to prepare. It looks great if you use red dried chilli which I did not have. I used oyster mushrooms but I’m sure it can work with any mushroom. HAPPY COOKING!!
Ingredients
- 400g penne (you can use any type of pasta that you prefer)
- 90ml extra virgin olive oil
- 4 cloves of garlic crushed (use more or less depending on your taste)
- 2 chillies (preferably dried red)
- A small handful of dhania (coriander) roughly chopped.
- Handful of mushrooms, sliced
Instructions
Cook pasta in a large pan of salted boiling water (this should take about 10-12 minutes.
Meanwhile, heat the oil very gently in a frying pan.
Add the crushed garlic and whole dried chilli and stir until the garlic is aromatic, add the mushrooms.
When the garlic is just beginning to brown remove and discard the chilli.
Darin the pasta and place it in a bowl
Pour on the oil and garlic mixture, add the dhania and toss vigorously till it all mixes up.
Serve immediately
https://www.themothershipvillage.com/penne-with-garlic-olive-oil-and-mushrooms/