chicken pot pie

This is taken from Jamie Oliver's new cookbook "Thirty Minute Meals". I changed one or two minor things to work for my family.
Below is the recipe that I used. In brackets is what he has done.

600gms chicken breast ( OR 4x 180gm chicken breasts) sliced into 1cm strips
knob of butter
bunch of spring onions
150gm button mushrooms (about 5-6 of them)
1 heaped teaspoon plain flour
2 heaped teaspoons English Mustard (he used hot, I used mild)
1 heaped teaspoon cream for cooking (creme fraiche)
300ml chicken stock (or use one chicken stop cube in a cup of water-this is what I did)
Few sprigs of fresh thyme
sprinkle of nutmeg-dried (he used fresh nutmeg)
1 sheet pre rolled puff pastry (depends on the size of your pan. I used two sheets for mine)
1 egg

Method
(pre heat oven to 200C/400 F)
1. Cut the chicken into 1 cm strips
2. Add some butter and olive oil to a hot, large pan (he used a pan that goes from stove top to oven, as I did. Otherwise use a saucepan and then transfer it to an oven proof dish).
3. Add the chicken and cook for 3-minutes
4. Chop the spring onions and mushrooms and add these to the pan.
5. Add the flour to the pan and stir.
6. Add the mustard, cream and chicken stock and stir well.
7. Pick the thyme leaves and add these with some nutmeg and a pinch of salt and pepper. Leave to simmer gently.
8. Place your sheet of puff pastry over the pie dish or pan, using a knife to make light criss crosses in it. Tuck the pastry in around the edges of the pan. Brush an egg wash over the top of the pastry and cook for around 15 minutes (until the pastry is golden and cooked).

We served it with salad and mashed potato. Serve it with your favourite side dishes.
My kids, hubby and I ALL loved it! Had it for leftovers the next night.

Feeds 4 adults and 2 children

Creamy chicken pasta

This is similar to another creamy chicken pasta dish I have made, this was more creamier for some reason...Love it!

You will need:
500 gms shredded cooked chicken (you could use a cooked chicken from the store, or do what I did and cook two skinless chicken breasts and then shredded it)

1/2 brown onion finely chopped

2 cloves garlic (good size) chopped

4 mushrooms sliced

2 handfuls baby spinach

1/2 butternut punpkin (squash) you could use sweet potato instead, into 2cm cubes

1 cup grated tasty cheddar cheese

1/2 cup grated parmesan (the real stuff, not that gross stuff in a tin)

200 mls cream (that's used for cooking)

salt and pepper to taste


Linguine pasta


Method:
Shred already cooked chicken and set aside (or cook some chicken and then shred it)

Chop and dice all of your veggies/ grate the cheese

In a microwave proof bowl add your pumpkin and some water (don't cover the pumpkin) and heat for around 5 minutes until just soft)

Put water on for the pasta

As you put the water on you can start adding the onion/garlic to a pan
and frying them in some olive oil.

Add in the veggies (pumpkin, mushroom) and chicken. Heat these up and then add the cream and cheese (save some grated parmesan for the end) and cream and spinach. Place on low and let simmer. If you need to add some water to make the sauce less thick and sticky do so here. I added maybe 1/3 cup to mine. Also add some salt and pepper to your liking.

Once the water is boiling add your pasta.

Once pasta is cooked turn off the chicken sauce. Add the cooked pasta to the pan with the sauce, stif around so everything is coated well.

Serve with some grated parmesan on the top.

This served about 6-8 people as we had a salad with it too. So it will probably serve 6 adults well.
My kids LOVED it and asked for seconds.

home-made chicken and vegetable soup

This is a great cold remedy. Fills you up and restores health to your bones :)

500gms or half a cooked chicken (or 2 chicken breasts that you cook and then shred)
2 carrots finely chopped
2 sticks celery finely chopped
1/2 onion finely chopped
2 cloves garlic finely chopped
1 large potato finely chopped (not too finely about inch sized pieces)
1 leek finely chopped
salt and pepper to taste
good handful chopped fresh parsley
good pinch of sage (fresh or dried)
good pinch of thyme (fresh or dried)
3 litres chicken stock
2 cups water
handful of thin spaghetti

Shred your chicken or cook the breasts and then shred.
In a big pot cook off the onion and garlic, along with the leek.
Add in the other vegetables and cook for a minute or so.
Add in the stock and the water, salt and pepper and dried herbs
Leave this to get to the boil, add the chicken and broken bits of spaghetti in and turn down to a simmer
I let mine simmer for about 45 mins
about 10 mins before add in the parsley.

Eat and enjoy!!

kids loved this, they loved the spaghetti which is why I added it so it was like chicken noodle soup
This can be frozen if you wish

Asian style chicken burgers

A good friend of mine shared a recipe for some Asian style chicken burgers, so I altered it to suit my families taste. I don't have a picture because we ate them right away :P They were served on some nice fresh bread rolls, with salad.

Makes around 6 burgers

400-500gms chicken mince (ground chicken)
1 large garlic clove (or 2 smaller ones) finely chopped or crushed
1/2 brown onion finely chopped
1 small grated carrot
1 small tin of sweet corn kernals
1 tablespoon dried coriander leaves (cilantro) you can use fresh, but I am not a huge fan of coriander
1 tiny pinch of chili flakes (dry)
1 egg
1 cup bread crumbs
1 1/2 tablespoon soy sauce
some flour to dust over the burgers

In a bowl place all the ingredients and mix well to combine. Form burgers, about the general size of a normal burger you would get from a take-away place and lightly cover it with some plain flour. Heat some olive oil in a pan and fry the burgers until cooked (just make a small cut in the middle to see if the meat is white or still pink)
You can serve with some sweet chili sauce, or the kids had tomato sauce (ketchup) and loved that too.
The original recipe from my friend had water chestnuts, and no carrot or corn, so you could try what you like. Grated zuchhini would work well too.

Mexican Style Chicken

This is adapted from a recipe I found in a magazine. They added some rice and red kidney beans, and chicken stock (to cook the rice) I did not. ( I will post a picture when I am on next)

Preheat oven to 180 fan forced or 200 celcius.

Serves 2 adults 2 children (2-3 drumsticks per adult)
Chicken drumsticks
olive oil
jar (around 300 mls) tomato salsa (I used a mild one)
1 capsicum (pepper) sliced
300-400ml tin tomatoes, diced
1/2 red onion diced
2 garlic cloves
1 tsp oregano
1 tsp pepper

Place all ingredients into an oven proof dish and cook for around 50 mins, turning the chicken over half way if you want both sides to be crispy.
I served with what I had which was potatoes but you could serve it with rice (or put the rice in the dish and into the oven).

Was simple to throw together, and very very tasty.

Chicken and Broccoli pasta

Quick and easy meal that used our home grown broccoli!

You will need
2 chicken breasts diced
2 cups broccoli pieces
2 spring onions chopped
handful parsley
2 cloves garlic
1 cup grated parmesan (or shaved)
250 mls cream (I used light thickened cream)
Salt and Pepper to taste
1/2 chicken stock cube and 1/2 cup hot water or half-1 cup of chicken stock

1.Cook chicken in pan until nearly cooked
2. Add in garlic and broccoli
3. once the broccoli has been cooking for a few minutes add in the onions, cream and let it simmer gently for about 5 minutes. Add some salt and pepper to taste.
4. Add in the parsley and cheese at the last minute (saving some cheese to put on once you have served into bowls).
5. Serve with your favourite pasta, I used linguine. Top with some extra parmesan cheese.


Kids loved this, I have made it again and I didn't use stock but put some chicken seasoning on the chicken instead, still tasted pretty similar. I have also added mushrooms. Asparagus would be great with this too, and some bacon!

Thai/Vietnamese Inspired Chicken Salad

I wanted to try an asian style salad I saw in a magazine. I did change it alot as there didn't seem to be that many things they had in their salad to make it filling enough.

After eating it I comfirmed that I don't like this type of asian sauce. Give me soy, honey, ginger, garlic. But not fish sauce and lime and coriander and mint. But hey, you might like those things! If I were to do it again I would use a different type different type of dressing. Maybe balsamic, or lemon, or even soy and honey.

What you will need:

I was lazy and used a bag of mixed lettuce and spinach leaves...

half red capsicum (pepper)

1/2 cucumber

cherry tomatoes (around a punnet)

1 carrot cut into matchsticks

1 stick celery

handful snow peas

1-2 chicken breasts

handful of fresh mint

handful of fresh coriander

dressing:

1/3 cup lime juice

1/3 cup fish sauce

2 tablespoons brown sugar

1 chilli finely chopped (I didn't add the chilli).

Method:

1. place chicken breast in pot and cover with cold water. Place on medium heat and when it starts to boil, turn it down to simmer, cover with a lid and let it simmer for around 10-12 mins or until cooked. Once it is cooked shred the chicken.

2. Cut all the salad ingredients and place in a bowl

3. Put shredded chicken into salad bowl and pour over dressing.

chicken and mushroom pies

I adapted this recipe from one I saw on Better Homes and Gardens

I only made 8 pies as I was in a rush to get them out in time. The original recipe called for ALOT of mince which I think would of made atleast 24 pies. So I know that to make 12 it would of been around half of the quantity. So if you want to make more just double the mince.

200-250 gms chicken mince

120gms creamed cheese

1/2 onion (or 1 leek stalk)

6-7 medium sized mushrooms

2 garlic cloves

1/4 teaspoon black pepper

pinch of salt

1/2 teaspoon sage

1/2 chicken cube stock

3 tablespoons boiling water

2 tablespoon bread crumb

2 sheets shortcrust pastry

2 sheets puff pastry

egg (for eggwash)

Method

Preheat oven to 210 celcius

1. Chop mushroom, onion (or leek), garlic and fry these in some oil. Add salt and pepper. Add the chicken stock cube and the water. Set aside to cool or place in the fridge (will take around 15-20 mins)

2. Whilst the mushrooms are cooling take out the frozen pastry as they need around 15 mins to thaw out.

3. Grease (or spray with oil) 12 pan muffin tin

4. once the mushroom mixture is cool add the chicken mince, sage, bread crumb and creamed cheese to the bowl and mix well.

5. Cut circles in the shortcrust pastry that will leave a 1cm height over the top of the muffin tin (so bigger than an egg ring) and brush with egg wash. Place these in the bottom of the muffin trays and fill with the chicken mixture.

6. cut smaller circles of the puff pastry (an egg ring is a good size) and place on top of the pies with some egg wash and crimp the sides with a fork.

7. Place in the oven for 15-20 mins, until the tops are nice and brown.

review- The recipe said to use shortcrust but I think it would of been fine to use puff down the bottom also. The kids LOVED the pies and so did the hubby :)

chicken and mushroom pasta

This was really quick and easy, it kind of reminded me of a chicken stroganoff type of thing.

the kids scoffed it down, Grace doesn't always eat all of her tea but she did with this and even asked for more mushrooms!! This recipe served 2 adults and 2 small children (and there is enough for left overs- so would feed 4 adults)

You will need:

2 chicken breast cut into cubes or pieces

6-7 medium sized mushrooms sliced

1/2 brown onion chopped

2 cloves garlic chopped

Tin of cream of mushroom soup (I used campbells)

1 chicken stock cube in 1/2 cup hot water

Salt and pepper for seasoning

1 teaspoon dried sage (or fresh if you have it)

2-3 handfuls of baby spinach chopped

3 tablespoons of thickened cream

handful of parsley chopped

parmesan cheese to serve on top

Method:

Heat some oil in a pan and cook chicken, when almost done add the garlic and onion

Add salt and pepper and sage

Add mushrooms and cook for a minute or so

Add soup and chicken stock and heat through

When its almost done cooking (reduce heat to simmer)add in the baby spinach to heat them and some of the cream and let it simmer for a few minutes.

Serve with your favourite pasta (my kids like the curly pasta)

Top with some parsley and parmesan cheese before serving

Mango Chicken

My sister in law made this a few years ago (and I LOVED it) I have changed the quantity a little on somethings so I will put the way I make it (I've lost her original recipe anyway!).

2 chicken breasts diced

1/2 brown onion chopped

1/4 teaspoon curry powder

2 1/2 tablespoons mango chutney (I use sharwoods green label)

1 mango sliced

1 tin mango sliced

1 1/2 -2 cups coconut milk

As with everything taste it and see if its to your liking. If you like things a little hotter then add some more curry. If you really like the coconut flavour add more milk.

METHOD

1. cut chicken into pieces and heat in a pan until browned

2. chop onion and mango

3. Place onion in pan and cook for a few minutes.

4. Add the chutney, curry powder and mango and cook for a further minute or two

5. Add the coconult milk and allow to simmer for a minute or so before removing from heat.

6. Serve over some cooked rice.

Chicken Kebabs

Chicken kebabs are so easy and great for summer, but any time of the year really.

This recipe made about 12 kebabs. My husband had 4, my friend and I had 3 each and the kids had one each.

Marinade

Juice and zest of 1 lemon

1/2 cup olive oil

1/3 cup vinegar (white)

1-2 teaspoon oregano (fresh or dry)

2 cloves garlic

1 red onion cut into chunks so that you can skewer them later

1. Make marinade in seal proof container (plastic ones with the lids that are good, tupperware type things)

2. Cut 2 chicken breasts into chunks and place in the marinade and place in the fridge for 3 hours minimum.

3. 30 mins before you are ready to start assembling the skewers soak them in water for 30 mins so they don't burn when you put them on the grill.

4. Choose your favourite vegetables and cut into chunks that can be put on skewers. I like to use different coloured peppers (capsicum) and pineapple, along with the onion that is in the marinade.

5. Assemble your skewers, alternating the veggies and chicken etc.

6. Grill on a hot plate or bbq grill until cooked.

7. I like to serve with steamed rice and salad, or grilled potato and salad.

Review- I have made these so many times and they are always a hit with the kids and the adults. The only thing that *some* children don't like is the red onion (and some fussy kids don't like the pineapple).

other things you could add to the kebabs are things like zucchini and mushrooms. I also use the same marinade for lamb kebabs.

Sweet and Sour chicken

I love sweet and sour chicken so decided to make my own. There are so many different recipes out there, so I looked at about 4 different ones and came up with something similar to those (and different in some ways too). I can't believe there are some that tell you to add food colouring though! LOL. I won't be doing that thanks. I like lots of veggies, so add or take if you want.

This will serve 4 adults well (it did 2 adults and 2 children with left overs for two more adults).

2 chicken breast cut into pieces

1-2 carrots julienne style

1 stalk celery chopped

handful of snow peas

1/2 red capsicum (pepper)

1/2 green capsicum

1/4 onion chopped

1 garlic clove chopped

1 cup cauliflower

large tin of pineapple (or you can use fresh pineapple like I did, around a cup or so I think).

Sauce

2 tablespoon tomato sauce (ketchup)

1 teaspoon ground ginger or fresh if you have it

1 garlic clove chopped finely

1/3 cup vinegar

1/4 cup brown sugar

2 tablespoon corn flour (starch)

3 tablespoons water

2 tablespoons soy sauce

2 tablespoons oyster sauce (you can just add 4 of soy sauce if you don't want to add oyster sauce).

Juice from the pineapple (probably 1/3 cup or you can do what I did and finely chopped the fresh pineapple and squeezed what I could from the remainders).

Mix until combined and set aside to add last minute to the chicken and vegetables.

1. Cook chicken in wok until almost brown, add onion and garlic.

2. Place veggies into wok and stir fry until almost cooked.

3. Add sauce and warm through.

4. Serve with your favourite rice.

Review- this was perfect for us. I made the tastes to suit us, so please, taste ALL THE TIME when you are cooking as you may prefer it sweeter, or with more sour. The kids loved it, they eat all those veggies I put in it. And they love rice.

Maple Syrup chicken

This was a really easy meal to make and so tasty! I did forget to add the mustard though, so be interesting to try it again with it. It was gorgeous without too though!

2 chicken breasts or you can use thighs, drumsticks etc (this served 2 adults and 2 children)

pinch of sea salt

pinch of black pepper

3 tablespoons really good maple syrup

1 tablespoon olive oil

1 tablespoon thyme

(1-2 tablespoon English or French mustard which I forgot to add)

METHOD

Season chicken with salt and pepper

Place the oil, syrup, thyme and mustard into a oven proof dish with the chicken pieces, cover chicken with the syrup sauce and place in preheated oven at 180 degrees C for around 30 mins or until the chicken is cooked. I used skin on breast so that we had a nice crispy skin and also keeps the chicken moist while its cooking.

Serve with your choice of veggies. I served with rice and vegetables.

Non-spicy Jamaican Jerk chicken

A friend of mine always talks about having jerk chicken and I never really knew what it was until I asked her a few weeks ago. I was glad that I did! It's delicious!! Now I didn't add the scotch bonnet pepper (chilli) but if you want to then feel free. This is the non- hot and spicy version :)

Marinade will cover 5-6 chicken breasts well.

You mix everything in a blender so you don't have to cut things that finely as the blender will do that for you.

1 onion chopped

4 cloves garlic

3 spring onions (green onions)

1/4 cup olive oil

1/4 cup soy sauce

1/4 cup white vinegar

1/2 cup orange juice

zest and juice from one lime

1 tablepoon all spice

1 tablespoon dry thyme

1 tablespoon black pepper

1/2 tablespoon sea salt

3/4 tablespoon nutmeg

3/4 tablespoon cinnamon

1 tablespoon brown sugar (I didnt have any so I used white and it was fine)

1/4 tablespoon ground ginger

Put all ingredients into a blender and mixed until combined well.

Pour over chicken pieces and leave to marinade (min 1 hour) best results over night (I did mine for about 6 hours). You can make slits in the chicken and press the marinade in (known as to "jerk the chicken"). Place in pre heated oven at about 200 celcius for 30 mins or until cooked, or place on grill.

Traditionally it seems to be served with rice and beans (peas) in Jamaica which is rice cooked in coconut milk with kidney type beans and spices added to it. I served with mashed potato and veg so the kids would eat it :)

Orange, ginger and honey chicken

This was a sweet and tangy sauce that was made over grilled chicken. It was lovely.

200 mls (1 cup) orange juice, I had to use store bought juice as the oranges in the shop were gross

juice of half a lemon

1 and half tablespoons orange marmalade

1 teaspoon nutmeg

1 teaspoon ground ginger

2 tablespoons honey

2 chicken breasts

salt and pepper to season chicken

1. Season chicken and place in pan or on grill and cook through

2. Once cooked remove chicken or place it to the side and add the other ingredients to the pan, stirring til marmalade is dissolved.

3. Let simmer for a few minutes (if you have removed the chicken now is the time to place it back in)

4. Serve with generous spoonfulls of the sauce.

Italian Chicken Casserole

This was based loosely on a recipe I found on the Masterchef Australia website from Campbells using their chicken stock.

Now the recipe that follows is what I used for 12 drumsticks (so for 2 nights worth, you would probably cut the quantities of some things down, so I will write that next to what I used).

preheat oven to 220c or 428 F

12 chicken drumsticks (recipe called for 8 for 4 people)

1 onion chopped

2-3 cloves garlic chopped

1 zucchini chopped

3 potatoes chopped

2 carrots chopped(recipe said 1)

I also added

1/2 red capsicum (pepper)

1/3 bunch celery or 2 stalks I guess

4 mushrooms

1/3 cup plain flour

1/4 cup red wine

500 mls chicken stock

4 tablespoons tomato paste (tomato puree)

salt and pepper for seasoning

I used dried herbs as I didn't have any fresh ones on hand, i didn't measure this but I am guessing it was around 1 tablespoon of each of these

basil
thyme

oregano

1. Cook chicken in pan/dish on the stove for around 5 mins or until just brown on the outside

2. Add in onion, garlic cook for a minute

3. Add in vegetables and cook for a few minutes (I had WAY too much for my small saucepan so I couldn't do this as long or as well as I wanted)

4. Combine in a jug the wine, 1/3 cup plain flour, stock, tomato paste and herbs

5. Pour juices into the pan and place in the oven for around 45 mins or until chicken is cooked.

I served with rice, you could serve with pasta or some nice crunchy bread too

Honey Lemon Chicken with Fried Rice

So yesterday on a kids show they made Fried Rice and I decided that we would do it too but wasn't sure on what to do as the main part. I love honey and lemon so thought I would do a chicken dish. I did a search on the net and found an AWESOME blog which he had done EXACTLY what I wanted to do (not deep fry etc) I added one or two differences to it though. Here's his blog to check out :http://closetcooking.blogspot.com/2009/06/honey-lemon-chicken.html

So for my recipe I used 2 chicken breasts and I sliced them down the middle so they were thinner. Then I seasoned them with salt and pepper and cooked them in the fry pan til cooked through and removed from the pan. Next I added to the pan 1/4 cup chicken stock, juice and zest of 1 large lemon and around 2 tablespoons of honey ( I didn't really measure that, but you would have to taste the sauce anyway to see if you have the balance right). Then the original recipe said to add some grated ginger, but I had some powdered so I added maybe 1/2 tea spoon of that or maybe a teaspoon (I didn't measure).Then I added in 1 chopped clove of garlic and one chopped stem of spring onion. Let it simmer for about a minute then added the chicken back in and then served.

I also made a fried rice, the rice I only cooked that day though so it wasn't as good as it could of been. We added corn, capsicum, celery, carrot, onion, garlic, egg, bacon, oyster sauce and soy sauce. Oh and some frozen peas!!

The meal was AMAZING. Like seriously DELICIOUS. We even went back to the pan to dip our fingers in the left over jucie LOL

Stuffed chicken breast

Last week I made a stuffed chicken breast and it was awesome.

Here is how to do it

1 chicken breast per person, skin on is best, keeps it moist.

Sea salt

Pepper

Feta that's been crumbled or chopped up

Basil and Oregano (fresh is best, otherwise just the dry stuff)

Olive oil

Make a slice down the breast so that there is kind of like a pocket along the side of it. Then combine the feta, and herbs and push this into the hole that you have made. Drizzle some olive oil over the top of the breast (skin side up) and season with salt and pepper. I cooked in a fry pan but it took way too long and was a little tough in some parts, so I wouldn't do it like that again. I normally cook my breasts in a roasting tray in the oven which is pre heated to 200c so I think that's almost 400 F and it takes about 40 mins to cook. You could also wrap it in foil and cook it in the oven that way for around the same time.

I then added some butter, lemon juice and some chicken stock to the pan and sort of made a mini gravy type sauce to pour over the top.

You could also stuff the breast with ricotta, sundried tomatoes, olives and other herbs.

Roasted Chicken with asparagus and cherry tomatoes

Last night I did a variation of a Jamie Oliver recipe.

2 chicken breasts with skin on (each person gets one breast, you have to have each breast in its own foil parcel).

50 gms butter (real butter, not like in a tub)

1 clove garlic

6 sprigs fresh thyme

sea salt

freshly ground pepper

1 lemon

1 bunch asparagus

10 or so cherry tomatoes


Preheat oven to 200 celcius

Make a parcel of foil, by getting a long piece of foil (about your arms length) and fold in half, then fold up all the sides to make a little foil dish for everything to sit on.

Cut cherry tomatoes in half, place half of these in each foil parcel.

Snap ends off asparagus and place half the quantity in each parcel.

chop up the clove of garlic and take off the leaves of 4 sprigs of thyme (use the other 2 sprigs as decoration for the top of the chicken breast)

Add the garlic and thyme, salt and pepper to the butter which has been cut into 2cm pieces (so they can fit under the skin of the breast).

Place as much of the butter under the breasts as you can, put remaining butter around the breast in the foil. Grate the grind from the lemon onto both breasts and then squeeze the lemon onto both breasts.

fold up the foil as around the breast making sure the juice etc can't escape, but leaving room for air and the skin to brown a little.




place on a tray in the middle rack of the oven. Takes around 25-35 mins to cook depending on your oven. Pour a little of the juice left in the foil as you serve it onto the plate.



I served with roasted vegetables.
The way Jamie does it is serves it with fresh rosemary and white wine (I didn't have any white wine) but you could also use basil or taragon, they both go well with chicken too.

Pasta with chicken, roast pumpkin and spinach

So last night I tried to re create this pasta dish I had tried when we were on holiday. I looked on the net for a few ideas and took a few of them and added my own in. It was really delicious, it could of used a dash of something else maybe, not sure what, could of been that I used low fat cream and not full fat cream...

So first of all I got half a pumpkin (butternut would of been great, but I could only get a jap pumpkin) and cut it up into 1cm or so pieces. I cut half a red onion finely and 2 cloves of garlic. I put all this in a roasting pan with some olive oil, rosemary, salt and pepper. I roasted them for about 20 mins I think on 200 celcius.

Then I cut up 2 chicken breasts into about 1-2 cm pieces and the rest of the onion. I had some frozen spinach so I de thawed that in the microwave. (Meanwhile the water was on for the pasta). Then I cooked the chicken and onion til browned and then added the pumpkin and spinach. When the pasta was almost cooked I added about 300-400mls cream, 2 handfuls of continental (flat leaf parsely) some more salt and pepper and a handful of parmesan cheese.

To serve I used Fettucine, but I think they used liguine in the place I had it. I added some extra parsley and parmesan cheese on the top once it was in the bowls.

Tonight I am going to add some feta to the left overs and see what that is like. Pine nuts could be added too for extra texture.