Ingredients (serves 2)

2 boneless chicken breasts, each cut into small pieces

Fettuccine for 2 (we actually used tagliatelle – follow the instructions on the packet for serving amounts)

A good slosh of Marsala wine

125g mascarpone cheese

A handful of baby portobello mushrooms, sliced (we had ‘normal’ mushrooms to use up, and these worked fine)

1 medium onion, coarsely chopped

2 garlic cloves, chopped

2 tbsp Dijon mustard

1 handful chives, chopped

A knob of butter

2 tbsp olive oil

Salt and pepper

Method

1. In a large non-stick pan over medium high heat add olive oil and sauté chicken for a few minutes until browned. It is okay if it doesn’t cook all the way through, as it will be finished off in the sauce with pasta later.

2. Whilst the chicken is cooking, place a large pot of salted water on high and bring to a boil. Add the pasta. Once browned, remove chicken to a plate and cover to keep warm.

3. Using the same pan over medium heat add chopped onions, two-pinches of salt and sauté for four minutes. Add the garlic and sauté for two-minutes. Add the butter, mushrooms and sauté for three-to-four-minutes. Increase heat to medium high adding Marsala wine and cook until reduced by half.

4. In a small bowl combine mascarpone and mustard and mix well, then add to pan. Reduce heat to medium and fold until dissolved into a creamy sauce. Add chicken back to sauce and stir to coat chicken with sauce and cook for a few minutes more. Drain the pasta once cooked and then add it to the pan, along with the chives.

5. Serve and enjoy!

The post Chicken fettuccine with mascarpone and Marsala sauce appeared first on Hello! Hooray!.

I tried out this recipe this evening and it’s really easy, really tasty and low fat – brilliant! I halved the quantities here for the two of us, except for the 400g tin of chopped tomatoes. I think next time I’d put a whole chilli in for 2 people, but that’s just personal preference! I used linguine here, which was slightly on the done side because we were trying to rescue a butterfly…

This recipe comes from the July 2014 edition of BBC Good Food magazine.

Ingredients (serves 4)

2 tbsp olive oil
1 large aubergine, cut into bite-sized pieces
1 small onion, finely chopped
2 garlic cloves, finely chopped
1 red chilli, deseeded and finely chopped
1 tsp dried oregano
400g/14oz fresh tomatoes, roughly chopped (or a 400g tin of chopped tomatoes)
1 tbsp balsamic vinegar
400g/14oz dried tagliolini pasta (we used linguine)
Small bunch of basil, roughly chopped
50g/2oz pecorino, grated (or veggie alternative)

Method

1. Heat the olive oil in a large saucepan and cook the aubergine for 5 minutes until starting to brown and soften.

2. Add the onion, garlic, chilli and oregano and cook for just a few minutes. Add the tomatoes, balsamic vinegar and about 200ml water, then reduce the heat and simmer gently for about 20 minutes until the tomatoes are reduced and the sauce is thickened.

3. Meanwhile, bring a large pan of water to the boil and cook the tagliolini following the pack instructions. Drain the pasta and return to the pan. Add the sauce and toss well into the pasta with the basil. Serve with the grated pecorino.

Enjoy!

The post Aubergine and chilli tagliolini appeared first on Hello! Hooray!.

This does make an excellent mid-week meal and you could also use pasta instead of pastry to make a yummy, creamy pasta bake. And it won’t break the bank either! The recipe below is my adapted version of Jamie’s recipe.

Ingredients

4 x 180g skinless chicken breasts

A knob of butter (leave this out if using bacon or chorizo – see optional ingredients)

Olive oil

A bunch of spring onions

150g button mushrooms

1 heaped tbsp plain flour, plus extra for dusting

1 heaped tbsp low fat creme fraiche

300ml chicken stock (I use a stock cube)

A few sprigs of fresh thyme (or a tsp of dried mixed herbs works well too)

1/3 a nutmeg, grated

1 sheet pre-rolled puff pastry

1 egg

Optional ingredients: 2 rashers smoked bacon/100g chorizo, chopped into small pieces/1 leek instead of spring onions

Method

1. Pre-heat the oven to 200°c/400°F/Gas mark 6. Cut the chicken into chunks (I use my kitchen scissors for this – so much easier!). Put a lug of olive oil and butter into a hot, large pan. Add the chicken and cook for a few minutes until sealed. If adding bacon or chorizo, wait until the chicken is sealed before adding to pan.

2. Meanwhile, make the stock and then wash and trim the spring onions (or leek) and slice. Cut the button mushrooms in half before adding to the pan with the onions. Leave for 2 minutes before adding 1 heaped tbsps of plain flour and creme fraiche. Stir well.

3. Add the chicken stock and stir again. Add the herbs and the nutmeg, and season. Leave to simmer for 5-10 minutes or so.

4. Pour the mixture into an oven proof dish. Roll out the pastry (luckily, my dish is just the right size for the pastry so I don’t need to do any rolling out) and place on top, tidying up the edges. Add a little decoration if you like! Beat the egg and brush a little over the pastry.

5. Place in the oven and cook for 15-20 minutes, or until the pastry is golden. Serve with some steamed vegetables and enjoy!

Post updated 24th June 2016.

The post Jamie Oliver’s chicken pie appeared first on Hello! Hooray!.