I'm going to try my darnest not to go to a food bazaar during the month of ramadhan; i refuse to pay the prices for food there. Its just ridiculous.
This has pushed me into cooking mode, and i've been experimenting with several baked pasta dishes recently. The one i made last night was close to the best i've had. Here is the recipe.
This feeds 1-2 people, depending on appetite. Adjust accordingly if you're cooking for more.
Boil the pasta and chopped up carrots together. It'll take about 6-7 minutes.
While the pasta and carrots are boiling, bring the soup to a boil in a separate saucepan. Stir vigorously, try to get the soup to reduce as much as possible. You want the soup thick.
Thinly slice the chicken breast, and season with salt and pepper.
Once everything is done, drain out the water from the pasta and carrots, lightly toss with some olive oil, then pour it all into a suitably sized baking dish.
Layer the chicken slices evenly on top of the pasta. Sprinkle some cheese. Then pour on the mushroom soup so that it smothers everything. Layer on more cheese, sprinkle the herbs on top.
Bake in the oven for 15 minutes at 185 degrees celcius.
After baking, let it sit for 5 minutes before serving. Serve with condiments of choice, i used Tobasco sauce and some Nando's Garlic sauce. The contrast of sour, spicy against the savoury richness of the pasta is excellent.
Enjoy!
This has pushed me into cooking mode, and i've been experimenting with several baked pasta dishes recently. The one i made last night was close to the best i've had. Here is the recipe.
This feeds 1-2 people, depending on appetite. Adjust accordingly if you're cooking for more.
- 200g of pasta (i used macaroni, but any type of pasta will do)
- couple slices of chicken breast, perhaps 100g or so
- 1 can of campbell's mushroom soup (any other savoury soup or sauce should work too)
- 2 carrots, chopped chunkily
- some shredded cheese of choice (i used cheddar and some parmesan)
- herbs of choice (i used oregano, cayenne pepper and some parsley)
Boil the pasta and chopped up carrots together. It'll take about 6-7 minutes.
While the pasta and carrots are boiling, bring the soup to a boil in a separate saucepan. Stir vigorously, try to get the soup to reduce as much as possible. You want the soup thick.
Thinly slice the chicken breast, and season with salt and pepper.
Once everything is done, drain out the water from the pasta and carrots, lightly toss with some olive oil, then pour it all into a suitably sized baking dish.
Layer the chicken slices evenly on top of the pasta. Sprinkle some cheese. Then pour on the mushroom soup so that it smothers everything. Layer on more cheese, sprinkle the herbs on top.
Bake in the oven for 15 minutes at 185 degrees celcius.
After baking, let it sit for 5 minutes before serving. Serve with condiments of choice, i used Tobasco sauce and some Nando's Garlic sauce. The contrast of sour, spicy against the savoury richness of the pasta is excellent.
Enjoy!
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