"- chicken breast
- pasta (various types - fettucini / penne / spaghetti)
- cream of chicken/mushroom soup
- sweet corn can
- vegies like peas / red peppers / green peppers / carrot / onions etc
- mozarella cheese"
Skin and bone the chicken breasts. Place the meat to one side. Place two tbs. sunflower or saflower oil into a medium sauce pan and heat until fragrant. Add the bones and skins. Saute over medium heat until lightly browned. Add 2 cups of water to the pan, cover, and place on the back burner to simmer. If you are working with skinless/boneless chicken breasts, add two tsp. of good chicken base to to cups of water and place on the back burner to simmer.
While the skin and bones are simmering, dice the peppers and coarsely chop the onion and carrot. After wo minutes of cooking time has elapsed, strain the chiken stock through a fine mesh colander into a heat-proof bowl. Discard the skin and bones. Pour the stock back into the pan and again place over medium heat on the back burner. Add the chopped veggies.
Add three tbs. of butter to a medium frying pan and heat until the butter is melted. Add three tbs. all-purpose flour to the melted butter and stir until all is combined. This is called a roux. Slowly ladle broth into the roux while stirring with a wire whisk until a smooth and creamy sauce develops. Allow to cook for ten minutes over low heat. Add the sauce to the remaining chicken stock and veggies. Lightly season with salt, pepper, and thyme. Add 1 cup of cream to this mixture, along with the frozen peas. Reduce heat to simmer, stir, cover, and let cook.
Bring 1 quart of watter to a rapid boil in a large pot. Add 1 tbs of salt and 1 cup of pasta. Lower the heat to simmer, cover, and set the timer for ten minutes.
While the pasta is cooking, cube the chicken breast. Heat 2 tbs. oil in a large, heavy skillet. Add the chicken and lightly season with salt. Stir the chicken around until all sides are lightly browned. Remove from the heat.
When the pasta has cooked for ten minutes, sample a piece to see if it's done just right. It should be a bit chewy, but with no crunch. If it is done, drain and place back into the pan. Drizzle about thre tbs. of Extra Virgin Olive oil over the pasta and stir. Add the cooked chicken, the can of mushroom soup, and the vegetable sauce to the noodles and gently stir to combine. Or, add the soup to the chicken and pasta, and serve the creamed veggie sauce over top of everything else.
Oh, and you could add the corn to your creamed veggie sauce as well.
Hope this helps.
Seeeeeeya; Goodweed of the North
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