Friday, 22 July 2016

Creamy Pasta Chicken Italia recipe

Last night I made a lovely pasta dish, so thought I'd share the recipe with you.


Gluten Free Creamy Pasta Chicken Italia

Ingredients for 2 hungry folks or 4 for lunch

125g Tesco gluten free dried fusilli (or any other GF pasta)
Pan of boiling water
1 pack Heck Chicken Italia sausages cooked
1 small tub of Philadelphia cream cheese
2 large cloves garlic, crushed in a garlic press or chopped very finely
Little grated nutmeg
Large pinch (or more to taste) coarse ground black pepper
Splash of milk if required
50g mature Cheddar cheese, grated
Sea salt to taste

Cook the sausages in your preferred method (I like to cook them in the oven)
Cook the pasta as per the manufacturer's instructions until al dente (cooked but still firm, you don't want soggy pasta in this dish!)
Cut the cooked sausages into small bite size pieces.
Drain the pasta once cooked and put in a medium large saucepan, add the chunks of sausage and crushed garlic and stir over a low heat for a few minutes to release the flavours of the garlic.
Turn off the heat, but leave the pan in place to use the residual heat on the cooker.
Stir in the cream cheese and it will start to melt and coat the food.
Add grated nutmeg and black pepper.
If the mixture is too thick and gloopy, add a little milk to make the sauce smoother, keep stirring gently so that it doesn't stick to the base of the pan.
Add the grated Cheddar cheese and stir gently until melted. Taste to check for seasoning and add a pinch of salt if required.
Serve with salad.

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