A very long time and no see. Sorry about that. I've just been so incredibly busy that even the thought of updating my blog while I had some spare time made me even more tired. And all my crafting projects have had zero progress... But now when I can actually see the end of this semester in my calendar, it has started to feel a little better. Only six weeks till the summer holidays start.
Well, since my knitting projects look the same as in the end of february, I though I'd in stead share one of my recipes with you. It's a recipe for a chicken pasta that I have come up with myself, although inspired by some other recipes. Over the past few years this has become one of my favourite dishes. But since I've never written down the recipe, it tend to turn out a little bit different each time. So what I write down here are only approximate amounts of everyting.
500 g pasta
400 g chicken
1 big onion
1-2 red bell peppers
1 can of mushrooms
200 g sun-dried tomato Crème Bonjour
4 dl milk
1-2 tablespoon butter or margarine
1-2 tbsp of flour
3 teaspoons of red pesto
If you use "normal" pasta, you need to cook it a little bit first, but for example last time I bought some Barilla whole-wheat Piccolo Lasagnette pasta and but them in the casserole just like that.
For the chicken I usually use honey-marinated chicken slices. Fry them on a pan adding some onion, the mushrooms and the pepper. Flavor it with some salt, pepper and chicken spice if needed.
The sauce: let the butter melt in a saucepan before mixing it with the flour. Then, when the pan is hot, add a little bit of the milk at a time, beating it at the same time to avoid lumps. When the sauce is ready, add the Crème bonjour (unripened cheese) and let it melt into the sauce. Flavor it with some red pesto.
Mix the pasta and the chicken (with the veggies) in a big casserole. Pour the sauce on top of it, add some cheese and mix a bit more. Add some more cheese evenly on the top and gratinate it in the oven in 200 ° for about 30-45 min (depending on what pasta you use, but at least until the surface turnes brown). It is now ready to be served.
Of coure you can make a smaller amount of it if you want, I just usually put some of the food in the freezer to take with me for lunch to work.