Yep, you read that right: Fridge Foraging Pasta! It’s a bit of an odd name, so I should probably explain what I mean. We’ve all been there. Hungry, tired and desperately in need of something for dinner yet totally lacking in motivation to do much about it. In these situations you have three choices.
- Order Takeaway – generally the most desirable option but not always the most sensible.
- Pop to the shops – which requires far too much effort (both mental and physical) when you have no energy.
- Make do with what you have in the house – play a game of store cupboard roulette
This Fridge Foraging Pasta was the result of option 3 – as the others had been ruled out pretty quickly. Option 1 was discounted because we’d been out the day before and spent a lot of money on food and booze. Option2 was discounted because we’d been out the day before a spent a lot of money on booze. We also had a fridge full of random bits of food that either needed to be used up or put in the compost bin. In the spirit of reducing waste we should have probably gone straight to Option 3. But does anyone’s brain really work that well when hungover?
When I started making this recipe I had every expectation that it would turn into a bit of dog’s dinner. Something we’d both eat because we were hungry rather than because it tasted good. Fortunately it turned out pretty well – which is why it’s now a recipe on my website with a slightly odd name.
I don’t know why I was concerned, as when you look at the ingredients there no reason for them to not work together. Chicken, sun-dried tomatoes, goats’ cheese and pasta make for a rather delicious bowl of food – with the added freshness and colour of a few broccoli florets for fun. Lovely things can come from the most unexpected of places sometimes, can’t they?
Fridge Foraging Pasta
- 1 tbsp Olive Oil
- ½ Onion peeled and finely chopped
- 2 cloves Garlic peeled and crushed
- 300 g Skinless and Boneless Chicken Thigh Fillets cut into 1cm pieces
- 50 g Sun-dried Tomatoes chopped
- 100 g Chestnut Mushrooms sliced
- 150 g Fusilli Pasta
- 150 ml Chicken Stock
- 75 g Broccoli cut into small pieces
- 100 g Soft Goats’ Cheese
- ½ tsp Freshly Ground Black Pepper
- Heat the oil in a large pan over a medium heat. Add the onion and sauté for 5-10 minutes until starting to soften.
- Add the garlic and stir through the onion. Cook for a further minute or so until fragrant, then add the chicken to the pan. Cook for 5 minutes, stirring frequently, until the chicken is browned all over.
- Add in sun-dried tomatoes, mushrooms and chicken stock then stir well. Bring to a simmer and cook for 5-10 minutes, until the liquid has reduced by half.
- Meanwhile, bring a large pan of water to the boil and cook the pasta according to the packet instructions. Drain when cooked, keeping a small amount of the cooking water to one side.
- Stir the broccoli into the chicken mixture, then cook for a further 3-4 minutes until cooked but still crunchy.
- Crumble the goats’ cheese into the pan and stir through the chicken mixture until it melts. Season with the black pepper. Add the cooked pasta, along with enough of the cooking water to make a sauce, and toss it until well coated.
- Serve immediately.
|Estimated Values per Serving|
|of which Saturates||10||g|
|of which Sugars||13||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|