Last night’s dinner was a quick pasta dish, eaten early for me at 6:30, as I was rushing out to go and see the excellent Brighton Gay Men’s Chorus, ably conducted by my friend Marc, do their Eurovision show ‘Douze Points’ as part of the Fringe Festival.
It’s a tasty dish though so I thought I’d record it here. Amount are for two people:
Chicken thighs for two – cut into strips
½ of a 225g chorizo
1-2 cloves of garlic, thinly sliced.
¾ of a red pepper, sliced
1 red onion, chopped
1 small leek, sliced
1 small courgette, sliced and quartered
1-2 tablespoons of green pesto, to taste
1-2 tablespoons of crème fraîche
1 ball of mozzarella, roughly chopped
1-2 tablespoons of Grana Padano or Parmiggiano
Penne pasta for two
Really, you can use whatever veg you like, I tend to use red onion, courgette, red pepper and leek but feel free to use whatever you like. I don’t really measure out the quantities of pesto and crème fraîche too accurately – just use as much as you think is right to make a tasty sauce.
Gently fry the chicken until browned,
Add the garlic and onion and fry until lightly coloured.
Add the chorizo, increase the heat slightly and fry until sealed and lightly crispy on the outside. Add the pepper, courgette and leek.
Then add the green pesto and crème fraîche. Stir together to coat all the meat and veg. Season with a little fresh ground sea salt and black pepper. You can add some mixed herbs if you want to but the green pesto means that the dish is quite flavoursome anyway.Leave to simmer gently whilst you cook the pasta.
I find that fresh pasta works best for this. Cook according to the instructions and then drain.
Stir the chopped mozzarella into the chicken, chorizo and veg dish – the heat will make it lovely and stringy.
Stir in the drained pasta.
Sprinkle the Grana Padano over the top and serve.
Sadly no photo of this one as I had to rush out and see the boys sing. They were excellent, as ever, in case you were wondering! This dish can be easily scaled down for one or up for three, our or more. It also makes a nice pasta bake if you fancy. If you’re going to make a bake, don’t stir the mozzarella in whilst the meat and pasta are in the frying pan, reserve it instead until you layer the pasta and sauce in the dish. Just pop half of it in an ovenproof dish, lay over, half of the sliced mozzarella, layer the rest of the pasta sauce on top, and then top with the remaining mozzarella and then sprinkle the grated Italian cheese over the top and bake in the oven for 20 minutes or so.