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Chicken & Mushroom Pasta / Rice Noodles

Chicken & Mushroom Pasta / Rice Noodles

Ingredients:-

Cooked Chicken, chopped
1 medium Onion, diced
2 cloves of Garlic, minced
Chicken stock
Mushrooms, roughly chopped
Frozen Peas
Milk
2 tbsp of Creme Freche
Cheese, grated
Salt & Pepper
Italian style grated Cheese to garnish

Method:-

(1)  Fry the Onion until translucent, add the Garlic and cook for 2 minutes on a lower heat.
(2) Add the Mushroom and Chicken stock and simmer.
(3) Add the Milk, Chicken and Peas and simmer.
(4) Season with Salt & Pepper.
(5) Stur in the Creme Freche followed by the grated Cheese and simmer until the Cheese has melted.

We served ours on a bed of Chinese Rice Noodles as a change from Gluten free Pasta which worked equally well. This dish was inspired by Sue's Chicken Skillet Pasta, which was a great seller when we were at The Inn on The Green a couple of years ago.

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Pork Chops with Wholegrain Mustard

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Pork Chops with Wholegrain Mustard

A very quite and simple dinner last night. The Pork Chops were on special at £2 or 2 and were a good size. So with a few Salt & Pepper Potato wedges and the left over Coleslaw we soon had a satisfying plate in front of us.

I’m guessing Wholegrain Mustard Chops don’t really need a recipe?

I simply added a little oil to a frying pan, coated both sides of the chops with Wholegrain Mustard and fried on a low heat flipping them over from time to time. Cooked on a low heat like this the chops retain their moisture and absorb the Mustard flavour well.

 

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