Ingredients for 2:
- 160-200g any pasta you like tonight I am using penne
- 2 chicken breasts sliced
- bacon lardons or chopped bacon
- 1 small leek or small onion
- 1/2 red or yellow pepper, jarred peppers will do fine.
- Cheddar cheese of your choice grated
- Flour
- Butter
- Milk
- Honey mustard, I use Arran products smooth honey mustard, (you can use any mustard of your choice or leave out)
Cook your pasta in boiling water 10 minutes or so.
Start making the cheese sauce. This is simple to master and is so useful for many dishes.
Start by slowly melting a tbs of butter in your pan. The more butter & flour you use the thicker your sauce. The same for the milk, less for very thick sauce, more if you want it runnier. When the butter has melted add the same amount of plain flour and stir all together. It will be in several bits at this stage, don't worry. Pour in a small amount of milk and whisk continually. It will thicken quickly. Add more milk and whisk hard again until thick, it will take a bit longer to thicken and repeat one more time. If you have kept whisking there will be no lumps. Add your grated cheese and stir through, then add a tsp of the apple mustard. Taste, you can add more cheese/mustard if you want at this stage. I now leave the sauce off the heat, it will thicken slightly but come back when reheated. There that's the hard work done.
Gently fry your leek/onion in olive oil. Toss in your bacon to get the juices released. Throw in the sliced peppers and then your chicken and stir until everything cooked.
Now mix in your cheese sauce to all of this and add to the pan of drained pasta.
Serve with grated fresh parmesan, black pepper and nice bread.
Enjoy.
No comments:
Post a Comment