Recipes of the Month

Chicken & sun-dried tomato pasta

Cheesy leek & pancetta pasta

Fettucine with cherry tomatoes, avocado & bacon

   

 

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Quick & Easy Pasta.

    
Chicken & Sun-dried Tomato Pasta (serves 4)
 
100g sun dried tomatoes
500g chicken breast fillets (sliced into thin strips)
2 cloves garlic, crushed
½ cup cream
2 tbs shredded basil
400g cooked penne pasta
2 tbs toasted pine nuts
 
Drain sun-dried tomatoes – reserving the oil, and thinly slice.  Heat wok until very hot, add 1 tbs of oil reserved from the sun-dried tomatoes and swirl it around to coat sides of wok. Stir fry chicken strips in batches, adding more oil if necessary.  Return all the chicken strips to wok and add garlic, sun-dried tomatoes and cream. Simmer gently for 4-5 minutes.  Stir in the basil and pasta and heat through. Season well to taste. Serve topped with the toasted pine nuts. 

 

Cheesy Leek & Pancetta Pasta (serves 4)
 
400g cooked penne pasta
2 tbs oil
125g sliced pancetta
2 leeks, rinsed and sliced
2 garlic cloves, crushed
½ cup dry white wine
85 g mascarpone cheese
Salt and pepper
150g blue cheese (optional)
 
Cook pasta, set aside and keep warm. Cook pancetta in pan with half the oil till crisp and then drain on absorbent paper.  In pan add rest of oil, garlic and leeks cook till soft. Add wine cook for a further 5 mins. Stir mascarpone through warm pasta and then add pancetta and leeks, serve with blue cheese on top.
 

 

Fettucine with Cherry Tomatoes, Avocado & Bacon (serves 4) 
4 cloves garlic, unpeeled
1/3 cup olive oil
250g cherry tomatoes
300g short cut bacon
350g fresh fettucine, cooked
1 tbs white wine vinegar
2 tbs roughly chopped fresh basil
2 ripe avocados, diced
whole fresh basil leaves to garnish
 
Heat oven to 200°C.  Place garlic to one end of roasting tray and drizzle with 2 tbs of oil.  Place tomatoes at other end and season well.  Bake for 10 minutes, then remove the garlic.  Return tomatoes for further 5-10 minutes or until soft.  Cook bacon under hot grill for 4-5 minutes each side, or until crisp and golden.  Roughly chop.  Meanwhile, cook pasta until al dente and drain.  Drizzle 1 tbs of oil over pasta and toss well.  Season with salt and pepper and keep warm.  Slit skin of each garlic clove and squeeze the garlic out.  Place in a screw-top jar with vinegar, chopped basil and remaining oil and shake well.  Add the tomatoes and their juices, bacon and avocado to fettucine, pour over dressing.  Garnish with basil leaves. Serve with salad and crusty bread.
   
  
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