Delectable Creamy Cheese and Chicken Pasta

Delectable Creamy cheese and chicken pasta dish will indulge you in a world of delectable flavors and creamy goodness!

Prepare to be transported to a realm of culinary bliss as you navigate through layers of velvety, rich cheese sauce perfectly complemented by tender, flavorful chicken.

With each mouthful your taste buds will savor the tantalizing combination of creamy textures and harmonious flavors.

Whether you're a passionate food enthusiast seeking a new favorite dish or a busy home cook wanting to create a comfort masterpiece, this creamy cheese and chicken pasta will surely captivate your palate and make every meal a savory delight.

Ingredients 1 tin whole kernel corn, drained. 400g chicken breasts, sliced. 4 spring onions, sliced. 200ml cream. 1 sachet Knorr Chicken Mate. 100g strong cheddar cheese. 20ml chopped coriander. 600ml water. 15ml oil. 300g Pasta of your choice. Chopped Spring Onions

Method Using a non stick pot, brown chicken in oil for about 3-4 mins. Add spring onions and fry for another minute. Add sachet of seasoning sauce mixed in the  water to the pot.   Add the cream to the pot  together with the  uncooked pasta. Stir in the corn and coriander. Bring to the boil, stirring occasionally, and reduce heat. Allow to simmer uncovered for 10 minutes or until pasta is cooked. Add the strong cheddar cheese sprinkled on top and put under the grill until browned just before dishing up.

Pasta is such a popular dish that it is enjoyed by many people due to its versatility.  It is also a great source of carbohydrates which can provide essential energy for the body.

All you runners and cyclists and lovers of exercise out there should try the  recipe above.

And as a special bonus we are adding a simple easy Banana and apple salad, howz that Hey?

Apples and banana are both popular and nutritious fruits, and enjoyed by people all over the world. Apples are  rich with fibre and anti-oxidants,  and bananas are rich in potassium, fibre and vitamin C.

What a wonderful and nutritious combination  in one salad!!

An apple and banana are both popular and nutritious fruits, and enjoyed by people all over the world.

Apples are  rich with fibre and anti-oxidants,  and bananas are rich in potassium, fibre and vitamin C.

What a wonderful and nutritious combination in one salad!!

Salad Ingredients  500g Bananas sliced 3 green apples, cored, but not skinned, diced in lemon juice, as per the method below. 500g Hazelnuts or Pecan nuts, finely chopped.  1 cup seedless raisins. NOTE:  Why put the diced apples in Lemon Juice you Ask? When an apple is cut open, an enzyme (proteins that cause chemical reactions) called polyphenol oxidase is released from the cells of the apple and reacts with the oxygen in the air. This reaction causes the fruit to turn brown, similar to rust forming on metal. The lemon acts as a preservative and prevents the apple going brown.  Smart hey?

Salad Dressing 1 cup mayonnaise ½ Condensed milk or yoghurt 1 TBSP curry ¼ ground coriander  (optional) ¼ ground cumin (optional) ¼ mustard 2TBSP chutney or sugar salt and pepper taste Milk The lemon acts as a preservative and prevents the apple going brown.  Smart hey?

Method

• Blend all the ingredients for the salad dressing.
• Add just enough milk to ensure the dressing is not too thick.
• Stir until sooth and then set aside.
• Arrange a layer of apples and bananas in a glass bowl.
• Prevent with a little lemon juice to prevent discoloration.
• Sprinkle some of the  chopped nuts and raisins.
• Pour over the dressing and repeat the layers until all the ingredients have been used.
• Chill until needed.

This article was printed from Home-Cooking-Haven.com.com

Oven Temp's

Cooking Terms and Tips

Al Dente: Usually applied to Pasta, means cooked until just done, but not soft. The pasta should still maintain some "bite:

Barbeque:  To cook foods over coals, known as a Braai in South Africa (The best in the world for this type of cooking).

Baste: To moisten food for added flavor and to prevent drying out while cooking.

Blanch: To cook briefly in boiling water to seal in flavour and color.

Bouquet Garni: A tied bundle of herbs, usually parsley, thyme, and bay leaves that are added to flavor soups, stews, and sauces but removed before serving.

Braise: Two cook first by browning, then gently simmer till done.

Bread: To coat with crumbs or cornmeal before cooking.

Broil: To cook on a rack or spit during or over direct heat, usually in and on top.

Brown: Two cook over high heat, usually on top of the stove, to brown food.

Caramelize: To Heat sugar until it liquefies and becomes a syrup.

Core: To remove the seeds or tough woody centers from fruits and vegetables.

Cream: The butterfat portion of milk.   Also to beat ingredients, usually sugar and a fat, until smooth and fluffy.

Cube: To cut food into small ½ inch cubes.

Cut In: To distribute a solid fat in flour using a cutting motion, with 2 knives used scissors-fashion or a pastry blender, until divided evenly into tiny pieces.  Usually refers to making pastry.

Croutons: These are tiny cubes of toasted or fried bread, used as a garnish.

Coriander:  Also known as Dhania.

Dollop: A spoonful of soft food such as whipped cream or mashed potatoes.

Dot: To scatter butter in bits over food.

Dress: To coat foods such as salad with a sauce.  Also, to clean fish, poultry or game for cooking.

Drippings: Juices and fats rendered by meat or poultry while cooking.

Drizzle: To pour melted butter, oil, syrup, melted chocolate, or other liquid back and forth over food in a fine stream.

Experiment:   Always keep to the basics, but, take out and put in spices etc. to your tastes.

Fines Herbs: A mixture of herbs, normally parsley, chervil, chives and tarragon used to flavor fish, chicken and eggs.

Glace: To coat foods with glossy mixtures such as jellies or sauces.

Julienne: To cut into long thin strips match-sticklike in shape

Macerate: To soak in flavoured liquid; usually refers to fruit

Picked Over:  If you are working with lentils or other beans you might sometimes find a few little rocks that managed to sneak their way in, picked over means to make sure there are none left in what you are going to be using.

Poach: To cook gently over very low heat  is barely simmering liquid just to cover.

Puree: To mash or grind food until completely smooth. Usually in a food processor, blender, sieve, or food mill.

Ragout:  The basic method of preparation involves slow cooking over a low heat.

Reduce: To thicken a liquid and concentrate its flavor by boiling.

Render: To cook fatty meat or poultry - such as bacon or goose - over low heat to obtain drippings.

Sear:  To brown surface of meat quickly over a high heat, to seal in juices.

Simmer: To cook in liquid at just below boiling point, with only a few bubbles breaking the surface.

Skim:  To remove surface foam or fat from a liquid.

Seep:  To soak in a liquid just under the boiling point to extract the essence i.e. Tea.

Truss: To tie whole poultry with skin or skewers so it will hold its shape in cooking.

Whip: To beat eggs or cream with a wire whisk, eggbeater or electric mixer which increases the volume as air is incorporated into the eggs or cream.

Zest: The outer, colored part of the peel of citrus fruits.

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