Cream, chicken, pasta and paprika....yum, yum, yum and yum!! I have to say I braced myself tonight for my youngest daughter to start complaining about this meal. She HATES creamy pasta dishes and anything too cheesy so I was all prepared for her whinging. It didn't come!! She couldn't eat it quick enough and was telling me how much she was loving it - SAY WHAT NOW? Thank goodness because I LOVE a creamy pasta and don't make them often because I know how much she hates them. So YAY for us. Even my husband who hates macaroni cheese really enjoyed this dish saying it was a "sophisticated macaroni cheese". All round winner here. Word of warning though, this makes are huge batch. Plenty of leftovers either for the next day or into the freezer. Eb x
- 100g parmesan
- 100g cheddar
- 4-6 chicken thighs trimmed and diced
- 1 large onion
- 1 garlic clove
- 20g oil
- 4 bacon rashers diced
- Handful fresh basil
- 30g TMX stock
- 10-20g smoked paprika
- 100g white wine
- 100g water
- 30g Worcestershire sauce
- Salt and pepper to taste
- 300g low fat cream
- 40g plain flour
- 500g pasta of choice
Add cheeses to the bowl and grate on Speed 7 for 10 seconds. SET ASIDE
Add onion and garlic to the bowl and chop on Speed 5 for 2 seconds. Add bacon and oil and sauté for 10 minutes at 100deg on Reverse Speed 1.
Add chicken, basil, stock, wine, water, paprika, Worcestershire and salt and pepper and cook for 14 minutes at 100deg on Reverse Soft Speed.
Cook pasta according to packet instructions. Drain and add to a large casserole dish.
Add cream and flour and cook for 5 minutes at 100deg Reverse Soft Speed.
Add to pasta along with half of the cheese mix and combine. Top with remainder of cheese and bake at 180deg for 20-30 minutes or until golden.