I’ve been trying to learn a new recipe every week and this week I discovered Chicken Enchilada Linguine from this blog I have been reading.
I feel like we are eating a lot of chicken at the moment but it beats red meat so I’m happy with it! This has been added to the top five recipes so I am grateful to Amy for sharing!
My husband had a surge of the guilts and decided that he wanted to cook the dinner. I had this one written out so he gave it a go. Untold amount of stress at not being able to find ingredients in the “right” cupboards just reaffirmed that men are terrible at looking for stuff. It was quite a fast paced recipe where you are constantly doing something and whilst he was dithering, things were burning. I had to demote him back to pot washer and told him he blew his chance in the kitchen after me and the sous chef had to step in. I appreciate him trying and still have the image of him with tea towel over the shoulder, opening and banging cupboards, taking ten years to cut an onion but Gordon Ramsay he ain’t.
I once again forgot to take a photo to share until I had already started eating!
1 whole onion
4 garlic bulbs
1 green peppers
2 red peppers
3 chicken breasts
200g wholemeal linguine
100g reduced fat cheddar cheese
Sauté two crushed garlic cloves in a large frying pan/small saucepan. Cut the onion in half and finely dice one half of it. Add that to the garlic and fry until translucent.
Tip in the passata, half a teaspoon each of the oregano, cumin and basil and a teaspoon each of parsley and paprika. Add as much chilli powder as will suit your tastebuds. Then pour in the water, mix well and bring to the boil. It needs to simmer for 15 minutes whilst you make the rest.
Put the linguine on to cook according to the packet instructions.
Chop the remaining onion and the peppers finely. Cook in a large, deep frying pan for five minutes. Whilst it’s cooking, cut the chicken into strips
When the vegetables are ready add the chicken along with two crushed garlic cloves, one teaspoon of cumin, and half a teaspoon of paprika. Stir fry until the chicken is cooked — about 5-10 minutes, maybe a bit longer. Test to see if it’s cooked by cutting a bigger strip of chicken in half.
Drain your cooked pasta and pour it into the chicken mix along with the sauce and some of the cheese. I kept some back to sprinkle on top. Mix thoroughly