Ingredients:-
Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
Milk
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish
Method:-
(1) Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.
We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.
OK we can’t afford an Italian Cottage. But we can afford to make good food for buxxer all…..
So think Cottage Pie crossed with Bolognaise sauce. We had a 500g pack of minced Beef a while ago and made far too much Pasta Bolognaise for the two (three including Tigger the Cat) to eat. So, as is the no waste gig here, it was boxed up and consigned to the freezer.
A bit of mashed spud, grated Cheese, some frozen peas and Cheesy Leeks. Sorted!
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