Pasta with creamy chicken and peaches

This pasta is based on a dish I ate for the first time in France, years ago. We would have dinner with a French family, and they served us the leftovers of a wedding-buffet. Those dishes were wonderful! But this one is one of the few that I can make myself. My mother serves this dish with tagliatelle. I just use whatever veggies I have left in the fridge, zucchini, eggplant, carrots, leeks, paprikas, cabbage, whatever you can think of.

Ingredients for 3 to 4 people:

• Pasta (75 g. per person)
• 2 chicken breast filets (400 g. or so)
• 1 zucchini
• 1 onion
• 1 clove of garlic
• 1 paprika
• 1/4 rutabaga (or 200 grams of any other veggie)
• 4 to 5 halve peaches (canned)
• 150 ml of cream
• 150 g. Philadelphia (or other creamy herb cheese)
• 1/4 to 1/2 of a cube of bouillon powder
• spices for the chicken (I used: tandoori spices, italian spices, coriander, paprika powder, parsley and garlic powder; but feel free to use whatever you like)
• pepper/salt
• olive oil

Cut or slice the chicken in pieces. Finely chop the onion and crushed garlic. Boil the pasta and meanwhile, add spices to the chicken. Fry the chicken in a little bit of olive oil and cream, add the onion and garlic and keep stirring every now and then. Add the cube of bouillon powder. Cut the veggies and add those too. Stir and leave it to cook/fry/bake for a minute or 5. Meanwhile you cut the peaches in small pieces. Add those, the cream and the cheese. Stir until it’s a nice and creamy sauce. Serve with the pasta and fresh basil if you have some. Enjoy!

 

Broccoli and pasta. An English and a Dutch version of an Italian dish.

Broccoli is one of my favorite veggies. I know, many people don’t quite like it, but I do. It’s not only good as just a vegetable, it’s also one of those veggies that you can combine with about everything. This morning, I came across this amazing recipe. It is quick, healthy and it sounds delicious, so I would say, check it out!

The recipe reminded me of a recipe I encountered long ago in a Allerhande. This is the magazine of the Albert Heijn. Yes, we have supermarkets with magazines… Don’t ask.

While the recipe on the blog is healthy, vegetarian and includes pasta, broccoli, garlic and chili flakes, the recipe it reminded me of is a less healthy and non-vegetarian dish that includes pasta, broccoli, garlic and, instead of chili flakes, uses bacon and fried bread crumbs. It is in Dutch, but I’ll translate it for you. Note: the credits for this recipe are from the Allerhande, it is not owned nor created by me. I only like it very much as a fast (and less healthy this time) student meal.

Ingredients:

– Pasta (300 grams)
– Broccoli florets (300 grams)
– Sliced bacon (200 grams)
– Breadcrumbs (made of old bread or just bought in your supermarket)
– Garlic
– Optional: tomatoes, onions, balsamic vinegar and olive oil for a side salad

Bring a large pan of water to boil. Add pasta and after a minute or 3, add broccoli florets. Meanwhile, in another pan, fry bacon slices with some garlic in their own fat. Don’t add oil or butter, it’s fat enough! When the bacon is crispy, put it aside in a bowl with some paper on the bottom, to suck up the excess fat dripping of. Without adding extra oil or butter, use the same frying pan to fry the breadcrumbs until they are nicely brown and crispy. Drain the pasta/broccoli pot. Serve hot and sprinkle with bacon and breadcrumbs. Optionally serve with a side salad of tomato-slices, onion rings and balsamic/olive oil dressing.

Smakelijk eten!