Thursday, August 8, 2013

Chicken Broccoli Alfredo



2-3 cooked chicken breasts, diced.

1-2 cups fresh chopped broccoli, cooked and hot (I steam mine in the microwave)

1 box of Penne pasta (or your favorite pasta)

Alfredo Sauce:

1/2 cup butter

2 cups heavy cream

1/8 teaspoon garlic powder

1/8 teaspoon ground black pepper

1/2 teaspoon (1 clove) minced garlic

1/4 cup freshly grated Parmesan cheese




Steam broccoli and chop chicken.

Set aside.

Boil and drain pasta as directed on package.

Melt butter in medium saucepan over medium heat.

Add minced garlic with the butter and saute until tender.

Add cream, garlic powder, and pepper.

Simmer, uncovered, for 10 to 12 minutes or until thick, stirring frequently.

When sauce has reached desired consistency, stir in Parmesan cheese.

Pour chicken and broccoli in the sauce and stir.

Add in Pasta and toss.

Sprinkle top with parmesan cheese.

Sundried Tomato, Butternut & Baby Spinach Pasta


• 1 Onion, finel

• 5 millilitre Crushed garlic

• 75 gram Sundried tomatoes in oil, roughly chopped

• 250 gram Button mushrooms, sliced

• 1 sachet (50g) tomato paste

• 1/2 Tin tomato purée

• 5 millilitre Robertsons Italian Herbs

• 1 KNORR Vegetable Stock Pot

• 500 gram Butternut, peeled, cubed and steamed

• 15 millilitre Sugar

• 150 millilitre Cream

• 30 millilitre Fresh parsley, chopped

• 2 Rounds feta cheese, crumbled

• 500 gram Penne pasta, boiled and drained

• 100 gram Baby spinach leaves






1. Sautee the onions and garlic in oil until lightly brown.

2. Add the chopped sundried tomatoes and fry for 3 minutes.

3. Add the mushrooms fry for a further 5 minutes or until soft.

4. Stir in the tomato paste, tomato puree, Robertsons Italian Herbs and KNORR Vegetable Stock Pot and allow to simmer for 5 - 10 minutes.

5. Then add the steamed butternut, sugar, cream and chopped parsley and simmer for a further 5 minutes.

6. Mix the cooked penne pasta into the sauce together with the baby spinach leaves – the heat from the sauce will wilt and cook the spinach.

7. Top with crumbled feta cheese and serve.

Creamy bacon & avocado fettuccine



• 375g fettuccine

• 1 tablespoon olive oil

• 30g butter

• 1 clove garlic, crushed

• 100g pancetta (or bacon or prosciutto), chopped

• 300ml cream

• pepper

• 2 large ripe avocadoes, peeled, stone removed and sliced

• grated parmesan, to serve



Preparation method


Bring a large pan of salted water to the boil and cook fettuccine according to packet instructions; drain and set aside.

Heat oil and butter together in a frying pan until just melted. Add garlic and pancetta and cook, stirring for 1-2 minutes or until pancetta is golden.


Stir in cream and season with freshly ground black pepper; simmer gently for 5 minutes.

Stir through cooked fettuccine and toss to coat evenly. Lastly add avocado slices and mix gently.

Divide pasta amongst four bowls and serve topped with grated parmesan.

Pea and ham pasta

Delicious when served with parmesan cheese.

[Serves 4]



500g fettucini

120g Gypsy ham,

cut into strips

3 tbsp butter

3 tbsp olive oil

250g frozen peas

2 tsp finely grated

lemon zest

2 tbsp fresh lemon juice

sea salt flakes and freshly ground black pepper

To serve:

Parmesan cheese, finely grated





1 Melt the butter in a large frying pan. Add the ham and cook until crisp on the edges. Remove with a slotted spoon and set aside on paper towel.

2 Add the olive oil to the pan and then the peas, and cook until the peas are bright green.

3 Cook the pasta according to packet instructions.

4 Drain the pasta (reserving 1 cup of the cooking water) and tip the pasta back into the pot.

5 Add the ham, peas, lemon zest and juice. (Loosen with some extra-virgin olive oil or some of the cooking water if necessary.) Season well.

6 Serve immediately, with plenty of grated Parmesan sprinkled over the top.

Fettucini Al Fredo

Serves: 4




• 250g (8.82 ounces) portobellini mushrooms, thinly sliced

• 2 garlic cloves, minced

• 400g (14.11 ounces) gypsy ham

• 250ml (8.45 fluid ounces) cream

• handful fresh parsley, finely chopped

• salt & pepper to serve

• juice of 1 lemon

to serve

• 500g (17.64 ounces) fettucini, cooked





1. To make the sauce, fry the mushrooms in a large pan for 5 minutes.

2. Add the garlic and ham and fry for another minute.

3. Pour the cream and allow to simmer on low heat for 10 minutes while you cook the pasta.

4. When the pasta is cooked, add the parsley to the sauce. Season to taste and add the lemon juice.

5. When draining the pasta, reserve 1 cup of the cooking water.

6. Toss the pasta in the sauce and add some of the reserved pasta water if the sauce looks too thick.

7. Serve immediately.