Sunday, April 4, 2010

Creamy Tomato, Chicken and Mushroom Pasta

As it's Easter Sunday tonight we were meant to have a nice family sit down dinner. I had planned Roast Rack of Pork, vegetables and all the trimmings, apple sauce and gravy but it just didn't happen. Noel wasn't feeling the best, no appetite, feeling like he was coming down with a cold so he snuggled up in bed and slept through til the morning and the kids were happily watching movies so the desire to cook a huge meal went out the window.

Instead I fancied a pasta and I fancied a creamy one with mushrooms - yes mushrooms believe it or not. Thankfully Alex has started to enjoy mushrooms recently - she would normally sit there are pull every single trace of one out of her meal before starting but now it all gets eaten.

This is quite an easy pasta to make, very tasty but best of all actually quite good points wise considering it does have a creamy base. The kids enjoyed it and said that I can cook this again. Noel missed out completely - there was no left overs for him to try as the kids ate double helpings - a good sign right?

Creamy Tomato, Chicken and Mushroom Pasta
(recipe adapted from The Essential Pasta Cookbook)

Serves: 4
Points per serve: 6.5

250 grams dry pasta of your choice
2 teaspoons olive oil
1 brown onion, sliced
1 clove garlic, crushed
60 grams Weight Watchers Bacon (98% fat free), sliced
250 grams chicken breast, sliced
125 grams mushrooms, sliced
1 tomato, diced
1 tablespoon tomato paste
1/2 cup dry white wine
1 cup Light and Creamy Evaporated Skim Milk
1 tablespoon cornflour
2 tablespoons water
freshly ground black pepper

Cook pasta according to packet directions. Drain and set aside.

Heat the oil in a large frying pan or saucepan over medium heat. Add onion and garlic, cook stirring until the onion is tender. Add the bacon to the pan and fry until crisp.

Add the chicken and cook for 3 minutes. Add the mushrooms and cook for a further 2 minutes. Add the tomato and tomato paste and stir until combined. Stir in the wine and bring to the boil. Reduce heat and simmer until the liquid is reduced by half.

Stir in the evaporated milk, combined water and cornflour, season to taste with salt and pepper. Bring to the boil then reduce heat and simmer until the sauce begins to thicken, stirring.

Add the pasta to the sauce and toss to combine. Serve immediately.

(click here for a printable version of this recipe)


redkathy said...

Jo this pasta sounds great! My youngest loves the creamy sauces. You sound submit this to presto pasta nights!

Chef E said...

Pasta is one of my weaknesses, and this looks so great. I love the creaminess of the recipe!

DailyChef said...

I really like creamy tomato sauce. Sometimes, when I'm lazy, I just combine premade marinara and alfredo-based sauces to get the creamy tomato. But yours looks way better!

fitmumtobe said...

Made this one last night - was a HUUUUGE hit with the family. So tasty and easy to make, especially seeing as most ingredients are stocked in my pantry & fridge all the time. So, another pasta win from 'a dash of flavour' - thanks Jo!! Going to try the tandoori parcels tonight so expect a comment on that page tomorrow :)