“What’s in the Fridge” Pasta
Posted on | June 10, 2010 | 3 Comments
(by popular demand 
)
Well, I think the title sums up rather well what this dish is about: pasta with uhm, whatever you’ve got left in the fridge, that will make the most amazing yummy sauce. Tadaaaah 
Anyway, from the top, you will need:
about 10 mushrooms, 1 little pot of crème fraîche, 1-2 bell peppers (preferably red, they are a little bit sweeter), 2 chicken breasts (or boneless chicken thighs) cut into bite-sized pieces, one small onion, a few garlic cloves (depending on the size and on how garlicky you want the end result to be, plenty of fresh, chopped parsley, pasta (I used tagliatelle), olive oil, salt, pepper, chilli flakes (for a spicy edge), 1/2 glass of white wine (you can use chicken broth instead, but I prefer it like this).
OK, for the actual cooking part: first, you need to chop all your ingredients nicely into small pieces. I highly recommend doing this at first, since the process is rather fast.
Put a big pan of water on the stove, with a lug of olive oil, a squeeze of lemon juice. When it boils, add a good pinch of salt, stir, add your pasta and cook it according to packet instructions.
Get yourself a large, deep frying pan (not a wok though, I am not sure it would work properly), add 1-2 good lugs of olive oil and let it heat up a bit. Add your onion (this one needs to be chopped more finely) and garlic (also finely chopped) and give them a good stir. When they start to get a little bit of colour, add your chicken bits and brown evenly on all sides. Add your mushrooms, peppers (maybe some zucchini if you like) and give everything a good stir. Add your wine and let the alcohol cook off. All in all the process should take around 10 minutes, in which time the chicken should be well cooked through.
Season everything well, with salt, pepper, chilli flakes (I think I added more than was needed but it was really nice and flavourful. I also added hot and smoky salt from Jamie Oliver’s range instead of regular salt, so that may also be the reason for the extra spiciness. After seasoning, all you need is to add the nice crème fraîche and give everything another stir. Add the parsley, taste, season accordingly. Strain your pasta and add it to the sauce, let he flavours combine for 2 minutes. Well, that’s it. Yumminess on a plate.
Bon appetit 
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July 26th, 2010 @ 19:29
So…What happened?
You got married in Vegas and got a divorce in Monaco? Ran away with the circus? Hired yourself as a cook on a ship headed for Montego Bay? Started a mutiny on the Bounty?…And don’t even get me started on encounters of the fourth degree…
Strain your facts, add it to the dissapearing act, and let the assumptions combine for two minutes. Well, that’s it. Paranoia on a plate.
July 28th, 2010 @ 20:13
Oh no, I just got job with a one hour commute. I wake up at 6, go to bed at 9, you know, the works. However, I also just got an ice cream maker sop stay tuned for a long list of ice creams and sorbets
August 3rd, 2010 @ 18:21
So the chocolate cat became a working class hero with an hour commute…:) There wasn’t a Nestle factory closer to Neuchatel, huh…:D