| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs, Meats |
|
Casseroles, Cheese/eggs, Chicken, Favourites, Try it |
4 |
Servings |
INGREDIENTS
| 12 |
oz |
Pasta shapes |
| 1 |
tb |
Olive oil |
| 1 |
lg |
Onion; chopped |
| 2 |
|
Cloves garlic; crushed |
| 2 |
|
Chicken breast (boneless) 6oz each; cut into cubes |
| 1 |
|
14 oz passata |
| 4 |
|
Fresh tomatoes; chopped |
| 3 |
tb |
Black olives, pitted; quartered |
| 1 |
ts |
Dried oregano |
| 2 |
tb |
Fresh basil; chopped |
| 1 |
|
Salt and pepper |
| 4 |
oz |
Blue cheese (gorgonzola or stilton; cubed |
INSTRUCTIONS
Cook the pasta in boiling salted water until tender. Meanwhile, in a large
saucepan, heat the oil and fry the onion and garlic until softened. Add the
chicken and continue to fry until just browned. Pour in the passata,
tomatoes, olives, herbs and seasoning. Leave to simmer gently for 5 minutes
or until the chicken is cooked through. Drain the cooked pasta and mix with
the chicken mixture. Stir in half the cheese. Pour into an ovenproof dish
and layer the remaining cheese on top. Place under a preheated grill for 10
minutes, until the cheese has melted. Serve immediately with a leafy green
salad.
Posted to MM-Recipes Digest V3 #256
Date: Thu, 19 Sep 1996 16:11:57 +0100 (BST)
From: tucker@pavilion.co.uk (Ms Marie Tucker)
A Message from our Provider:
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