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How To Make A Chicken Breast Linguine By Hannah Gray

Preparation time: 15 minutes
Cook time: 20 minutes
Serves: 2

2 tablespoons olive oil
1/2 whole red onion, diced
3 cloves garlic, minced
1 can of chopped tomatoes
2 whole chicken breasts, pounded to even thickness
black pepper
1 tablespoon olive oil
1 tablespoon butter
grated cheese
a load of linguine, cooked at al dente and drained
1 teaspoon olive oil

Preparation Instructions
1. Heat medium frying pan over medium-low heat. Add olive oil. When warm add diced red onion and stir.  Cook slowly for five minutes, stirring occasionally. Add garlic, then stir and cook for one minute. Pour in diced tomatoes with their juice. Add chopped olives. Stir and cook for a minute or two.

2. Splash in wine, then stir and simmer over low heat for 15 minute, stirring occasionally.

3. While sauce is cooking, sprinkle salt and black pepper over the chicken breasts. Heat 1 tablespoon olive oil and 1 tablespoon butter in a separate frying pan. Cook on both sides until golden brown and done. Set aside.

4. Toss cooked linguine in olive oil and arrange on a small platter. Spoon 3/4 of the sauce over the pasta. Place chicken on top, then spoon the remaining sauce over the chicken. Sprinkle on cheese and serve immediately.


How To Make Macaroni And Cheese by Hannah Gray

Preparation Time: 15 minutes
Cook Time: 15 minutes
Serves: 6

512g dried macaroni pasta
1 whole egg (beaten)
4 tablespoons butter
32g plain flour
850 oz whole milk
2 teaspoons dry mustard
As much grated cheese as you desire
1/2 teaspoon salt
1/2 teaspoon seasoned salt
1/2 teaspoon ground black pepper
Optional spices: cayenne pepper, paprika, thyme

Preparation Instructions
1. Cook macaroni until very firm. Macaroni should be too firm to eat right out of the pan. Drain.

2. In a small bowl, beat egg.

3. In a large pot, melt butter and sprinkle in flour. Whisk together over a medium-low heat. Cook mixture for five minutes. whisking constantly. Don’t let it burn!

4. Pour in milk, add mustard and whisk until smooth. Cook for five minutes until very thick. Reduce heat to low.

5. Take 1/4 cup of the sauce and pour it into beaten egg, whisking constantly to avoid cooking the eggs. Whisk together until smooth.

6. Pour egg mixture into sauce whisking constantly. Stir until smooth.

7. Add in cheese and stir to melt.

8. Add salt and pepper. Taste sauce and add more salt and seasoned salt as needed. Do not undersalt.

9. Pour in drained, cooked macaroni and stir to combine.

10. Serve immediately (very creamy) or pour into a buttered baking dish, top with extra cheese and bake for 20 to 25 minutes or until bubbly and golden on top.