White fish is a great option for a low calorie meal – and cooking it in foil with just a tiny bit of oil and some lemon means that you don’t add calories through the cooking method
I have been wanting to test out this for a little while now, and as I have a party to cater for next week, I thought if I could master them they would make a great addition to the finger buffet
I even have an order for a Tottenham cake next. I actually used a mixture of both but I would always recommend buying as many ready-done things as possible
Up North we have noticed a scarcity of what the Brits call Superstores – the huge supermarkets in purpose-built buildings on the outskirts of towns that toll the death knell for independent shopkeepers – and it’s very refreshing
What it also means is that the water (actually it’s chicken stock) used to cook the pasta also then becomes the sauce for said pasta…it’s essentially a ‘self-saucing’ dish, which is quite satisfying in itself
Add the frozen peas and cook for a further two minutes. Everything goes in one pan and simmers away gently while you get on with supervising homework and chasing lost uniform
Place chicken in pan (skin side down if using skin-on breasts), cook for 4 minutes until golden, then flip and cook the other side for another 4 minutes. Simmer for a further 5-7 minutes until the sauce has thickened to your desired consistency. Return the chicken to the pan (including any juices), cover, and simmer for a further 5 minutes. 2-3boneless chicken breasts
it's easy for the noodles to stick together so I suggest breaking them in half before throwing them in to cook and also just consistently stir and try to keep them separated
Not to mention--not only is this recipe quick and easy, and all made in one pot, BUT it also is made with ingredients you almost definitely already have (the Cajun seasoning is the only thing I needed to buy for this recipe, and I know Michael is happy that we now have that
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