Creamy chicken pasta recipe

This is one tasty creamy chicken pasta recipe, and as well as being delicious i is a much healthier recipe as milk is used instead of cream, even soya milk can be used with great results.

Chicken can taste very delicious with pasta and for vegetarians quorn chicken can taste just good, this creamy chicken pasta recipe can be made using fresh chicken or quorn.

Another healthy factor about this creamy chicken pasta recipe is that it uses lots of vegetables which add vitamins and fibre to the dish as well as extra flavour.

If fresh chicken is used in this recipe remember to keep stirring the pan to be sure that the chicken is cooked evenly, the dish only becomes a real creamy sauce towards the end of cooking so be sure to stir.

You can serve this tasty creamy chicken pasta with any type of pasta and sprinkle with cheese at the end if desired.

For people who don't want to use milk this chicken recipe can be cooked using soya milk and still taste excellent, quorn chicken does contain egg whites so this is not a vegan recipe.

Ingredients for creamy chicken pasta recipe

1 Pack quorn chicken breast or 1 Pack diced fresh chicken breast
Few handfuls Petite pois peas frozen
Few handfuls Frozen sweetcorn
3 Flat mushrooms
4-6 small Carrots (grated)
3 Garlic cloves
Pinch dried parsley
Pinch dried basil
Salt and pepper
Milk or soya milk
2 Tbsp Cornflour (corn starch)
Rice bran oil
Butter/margarine (optional)



How to make Creamy chicken pasta


Drizzle some oil into a large pan and turn onto a medium heat.

Add the chicken pieces and cook until either the quorn pieces start to turn golden or the fresh chicken turns white but not fully cooked.

Stir well whilst cooking then remove from the pan as you add the chicken to the pan again very soon.

Add the grated carrots to the pan and cook on a medium/low heat for 10-15 minutes or until the carrots soften.

Once the carrots have softened up add the chicken back to the pan and stir well.

Add the peas and sweetcorn keep stirring.

Add the parsley, basil, salt and pepper then pour in some water.

Do not cover the chicken and vegetables in water, you should barley see the water coming up through the vegetables.

When the vegetables cook the vegetables will produce extra water.

This dish is cooked almost like a dry curry, there should not really be too much of a sauce until the end when milk is added to turn the dish into a creamy sauce.

Cover the pan and simmer for 20 minutes being sure to keep stirring the dish very well from time to time, especially if fresh chicken is being used as the chicken needs to cook evenly.

In a small dish mix the cornflour with 1-2 tablespoons of milk.

Pour the cornflour mixture into the pan with some milk, only add a little milk at a time as the sauce will keep thickening as you add the milk.

Simmer for 5 minutes and keep stiring.

Add the mushrooms stir well and add more milk if needed, keep simmering and stirring.

When the mushrooms and chicken are fully cooked check for seasoning to see if more salt is needed.

Add a knob of butter/margarine (optional) and stir well.

Serve with fresh pasta or rice.

Roasted Vegetables Recipe

My roasted vegetables recipe is so very easy to cook.

The selection of vegetables I use in my roasted vegetables recipe compliment each other really well. The marinade I pour over the vegetables gives the vegetables such a delicious flavour when roasted in the oven.

You can eat this roasted vegetables recipe on its own or with your favourite chilli sauce or you can use this recipe as an accompaniment to a meat or fish dish.

I cooked these tasty roasted vegetables with my oven baked salmon recipe and the match was perfect.

Ingredients for Jeenas Roasted Vegetables Recipe
1 Sweet Potato
1 Onion
1 Green Pepper/Capsicum
1 Red Pepper/Capsicum
3-4 Carrots
Handful Cherry Tomatoes
1-2 Medium Tomatoes

For the Marinade
1 tsp Paprika
1/2 tsp Kalonji Seeds
Pinch Dried Basil
Pinch Dried Thyme
Large Pinch Dried Chives
Few Drops Lemon Juice
Olive Oil (approx 5 Tbsp)
(Chilli powder or chilli flakes can be added if desired)

Picture of marinated fresh carrot.

Picture of marinated fresh tomato.

Picture of marinated fresh peppers.

How to make Jeenas Roasted Vegetables Recipe

Peel and chop the vegetables up into similar sized pieces.

Place onto a large baking tray.

Mix all of the marinade ingredients together.

Pour the marinade all over the vegetables.

Cover with tin foil.

Place into a hot oven at 180C for 20 minutes. Take the tray out of the oven and remove foil, place back into the oven for another 10 minutes or until the roasted vegetables are cooked.

Sprinkle roasted vegetables with salt and pepper and serve.

See Jeenas Baked Salmon Recipe to eat along side these delicious roasted vegetables.

Spiced Vegetable Couscous Recipe

Couscous is so versatile. It can be cooked savoury or sweet, both tasting delicious.

My couscous recipe is very easy to cook and tastes great. It is very healthy and very filling too.

This recipe is high in fibre and uses a combination of fresh vegetables and spices.

We ate this couscous recipe on its own tonight and it was very delicious.

It is a fantastic accompaniment to any lamb kebab recipe or chicken kebab recipe. It is also a great recipe to have readily cooked for a barbecue.

Ingredients for Jeenas Vegetable Couscous Recipe
1/2 Cup Fresh Peas
1 Sweet Red Pointed Pepper (diced small)
1 Small Green Pepper (diced small)
1 Small Onion (diced small)
2 Carrots (diced small)
1 Clove Garlic (crushed)
1 tsp Fresh Ginger (grated)
approx 1/4 Cup Water
Salt to Season
Pinch Dried Jalapeno Peppers or Chilli
3/4 Cup Dried Couscous
1 Cup Boiling Water
Pinch Ghorbeh Sabzi (you can use coriander and or methi)

Picture of chopped peppers and freshly shelled peas.



How to Cook Jeenas Vegetarian Couscous Recipe

Simmer the carrots and onions in a little oil for approx 6-7 minutes, stir.

When the onions and carrots soften add all the dried spices, fresh ginger and garlic and stir well.

Add the peppers and 1/4 cup water, mix well and simmer with a lid on for approx 10 minutes.

Add the 1 tsp tomato puree, mix well and cook for another few minutes.

Place dried couscous into a bowl , sprinkle with enough salt to season.

Pour the cup of boiling water onto the dried couscous and cover the bowl.

Leave for 5 minutes or until cooked.

Once cooked use a fork to fluff up the couscous, you can add a knob of butter here if desired.

Stir the spiced vegetables into the couscous.

Enjoy your spicy vegetable couscous.

If you liked my vegetable couscous recipe you may love my lamb bulgar wheat recipe

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