A wonderfully simple chicken pasta bake easily cooked by both amateur and professional cooks. Perfect as a main or in smaller portions as a starter, also an ideal following day lunchbox filler.

Pasta Bake

Ingredients:
Pasta (Penne or Macaroni)
Chicken (Jointed and boned)
Mushrooms (Whole)
2 Onions
1 Yellow Pepper
2 Cloves Garlic
Chopped Tomatoes
Basil
Oregano

Pasta bake ingredients

Method:
Rinse and boil the pasta and brown off the chicken.

Boil Pasta while chicken frys

Slice dice and chop onions garlic and pepper.

Chop vegetables

Pre heat oven to 180 degrees while you soften your vegetables in a lightly oiled wok.
Place the cooked pasta in an oven proof dish with the tomatoes basil and oregano and add the chicken and vegetables and heavily garnish with cheese.

Oven Ready

Bake in the oven for 45 minutes until golden brown and crispy around the edges. Then Eat.

Enjoy!

Perfect for the barbecue or simply grill and serve as a starter

Ingredients;

For the marinade
120ml (8tbsp) soy sauce
2tsp toasted sesame oil
2tbsp orange juice
3cm (1in) piece ginger, peeled and grated
2 cloves garlic, crushed
4 large skinless chicken breasts
24 wooden skewers
2tsp sesame seeds
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For the dipping sauce
100ml (4fl oz) soy sauce
3cm (1in) piece ginger, peeled and grated
2 spring onions, finely chopped

Method:

1. Place all the marinade ingredients in a pan (except the chicken, skewers and sesame seeds) and bring to the boil. Remove from heat and cool.
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2. Cut each chicken breast into 6 long strips and thread onto skewers, place in a shallow non-metallic container. Pour the soy mixture over the chicken pieces and leave to marinate for at least 30 minutes.
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3. Make the dipping sauce by mixing the soy, ginger and one spring onion. Pour into a shallow serving bowl. Finely slice the other spring onion.
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4. Preheat grill to high and cook the meat for 3 minutes each side, basting with the marinade as you turn them over. Sprinkle with the sesame seeds and spring onions, serve with the dip.

A perfect dish to be eaten with pasta rice or even new potatoes.

Chicken creamy white wine sauce

Ingredients;

Chicken Breast,
Garlic,
Onion,
Red Pepper,
Mushroom,
Schwartz – Basil, Sun Dried Tomato & Apple,
Glass of white wine or sweet cider,
250ml single cream,

Ingredients

Method:
Fry onions and garlic in a little olive oil with 1tsp of Schwartz spice until onions are cooked – add chicken cut into bite size chunks and a further 2tsp of spice until chicken is cooked through and coated in spice.
Pour in the glass of wine to deglaze the pan and allow the wine to boil for 5mins. then add the cream and serve

Perfect for summer barbeques, chicken skewers assembled in minutes and quickly cooked.

Chicken Skewers

Ingedients:
Chicken Breast,
Nando’s BBQ rub,
Red Pepper,
Mushroom,
Onion,

Method;
Simply rub the chicken breast with the Nando’s BBQ rub, chop the vegetables into bitesize chunks and assemble on the skewers.

place on BBQ turning often until cooked through.

BBQ Chicken Skewers

Beer Butt Chicken has to be a favourite for any self confessed carnivore, You can use any type of beer, lager, or cider or even spirits.
The general idea is that the alcohol in the tin evaporates into steam and cooks through the chicken, enhansing the flavours.

Beer Butt Chicken

Ingredients;
1 whole chicken (Organic or at least Free Range)
1 can of drink (beer lager cider or a drop of whiskey or bourbon)
1 barbeque rub (this can be home made but Nandos do a good one)

 Method:

Rub the chicken all over with the “rub”, cut off the top of the beer can and fill half way with the chosen alcohol.

Place chicken on the barbeque – butt side down with the can inserted fully.

Whole Barbeque Chicken

Place on the barbeque.

barbeque chicken

And cover (I use a metal bucket – but a barbeque with a lid like a webber is best)

- leave to cook for at least 2 hours depending on size of chicken, you know its done when you can pull a wing off with ease.