Creamy Chicken and Vegetable Pasta

There are just sometimes when the call of heavy, rich creamy sauces calls to me... While it does not happen very often, it does happen. When that happens, I try to add ingredients that can somewhat balance the heaviness out with veggies and leaner meats.

This is one example of one of those nights when I just had a hankering for creamy goodness; I think its somewhat of a "comfort" food thing, but generally my "comfort food" moments come in the flavours of Asia... the tastes of home.

So here is a little recipe I created a while back that I'd like to share with you. You can add all sorts of veggies, not just the ones I've mentioned... asparagus would be lovely in this, as would broccoli florets... pretty much any vegetable you have on hand, or that capture your attention.

I try to make my meals as colourful as possible as the bright and vibrant colours are packed full with wonderful vitamins. And I never over cook my veggies as that will kill any good property they have. Basically, if the bright colours are fading away from the veggies on your plate, you've over done it. Veggies should still be somewhat crisp when eating them.

You can also substitute the chicken for shrimp, or scallops, salmon, tuna, or turkey.

Let me know how it worked out for you.

This is a heavier sauce with a fair amount of butter in it. You can reduce the butter down a little if you like

1 lb thinly sliced chicken breast cut into 1” pieces
8 cloves garlic, sliced
½ onion thinly sliced and cut into thirds
1 zucchini, julienne
1 red pepper, julienne
1 stick butter
1 TBSP vegetable cooking oil
1 cup good quality white wine
1 cup sour cream
1 TBSP chicken powder
1 TBSP dried basil
1 tsp fresh ground black pepper (optional)
1 pkt spaghetti noodles (cooked according to packet directions)


1. Cook noodles, drain and set aside
2. Melt butter in a pan adding oil (to prevent burning)
3. Add garlic cloves. Cook until the scent of garlic wafts (don’t overcook garlic or it will burn and be bitter), then add chicken meat, cook until thoroughly cooked through
4. Add onions and cook until glassy
5. Add chicken powder and stir until dissolved and combined, then add wine, bring to boil
6. Add peppers and cook until wilted, then add zucchini, stir until both peppers and zucchini are cooked through
7. Add dried basil and stir well
8. Add sour cream and stir until all ingredients are well combined and somewhat creamy, but still runny.
9. Cook an additional 5 minutes


Serve noodles in a pasta bowl or plate and add the chicken vegetable sauce over.

Serves 4

* You can also add heavy cream for a more creamier, heavier sauce. Add it at the same time as the sour cream.

Cabbage and Mince Meat

Growing up, my Mum used to make a particular dish that the family has enjoyed and which could easily be termed as "comfort food". It is a recipe that was shared to her by a Singaporean lady many years ago.

For many years Mum would say that she made it because it was the easiest thing to make and fast also. Often times, Mum would come home later from shopping or afternoon tea with her girlfriend, and making this dish was fast and easy. But I also think that she knew that it was so well loved by all of us, and she knew that it was the best way to get me to eat veggies as a kid.

I still make this dish when I am pressed for time, and... When I am in desperate need of comforting memories of home.

In the UK, Australia, and Hong Kong, we refer to ground beef as mince meat, and is not to be confused with the fruit minced meat that is used at Christmas-time in minced pies.


Cabbage and Mince Meat (Ground Beef)

1 head cabbage, sliced very thinly (middle hard “stalk” removed)

 1lb ground beef

1 onion, sliced thinly

3 cloves garlic, sliced (on the round)

1 TBSP Maggie Seasoning
½ tsp Chicken Powder
1/16 cup of water
1 TBSP vegetable oil
2 tsp Sesame Oil
1 tsp black pepper

Method:

1.    Heat oil in a pan until smoking hot, add the onions and cook until glassy, then add the garlic and cook until the fragrance of the garlic is released

2.    Add a handful of shredded/sliced cabbage and cook until wilted, pull the cabbage mix to one side of the pot and add another handful of cabbage to the other side of pan, pull the cooked/wilted cabbage over top of the fresh cabbage and add another handful of cabbage to the open area; there should be enough cooked/wilted cabbage to “pull” the new fresh cabbage under so that it’ll cook. Keep this method up until all the cabbage is in the pot

3.    Pull the cabbage to one side of pot, leaving a space to add some of the beef. Push the cooked cabbage over the beef, and create another space, add more beef. Go to the side of the pot and create a space adding the last of the beef.

4.    In a bowl, add the chicken powder and water and mix, add to the cabbage and beef mix and mix together very well.

5.    Add the Maggie and pepper and mix the pot until the beef is well combined and cooking well.

6.    Add the sesame oil and cover and cook for about 15-20 minutes on low-medium heat

Serve with steamed rice

TIP: My Mum often fried an “omelet” and laid it over the top of each serving as an added bonus.



Omelete

2 large eggs
1 tsp light soy sauce
1 tsp sesame oil
1 tbsp water
¼ tsp chicken powder
1 tsp toasted sesame seeds
1 green onion, sliced
½ tsp grated fresh ginger

1.    In a bowl, beat eggs with all ingredients very well until the egg mix is frothy
2.    Heat oil in a pan until smoky and then add the egg mix, to make an omelet (do not fold over), but turn over when underside is golden brown

Serve over cabbage and minced meat