Life’s Too Short Pasta

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August 30, 2013 by jeliwobble

The day has got away from you, dinner is not cooked, and you have precisely 15 minutes before the ‘witching hour’ turns into ‘super-meltdown 4 minutes’.

You need:

3 skinned and deboned chicken thighs, diced (or half a bag of Quorn pieces)

1 courgette/zucchini, washed and diced

3 fat garlic cloves, crushed

3 good tbsps cream cheese

1 large knob butter

Splash of milk

1 tsp dried tarragon (optional)

Black pepper and garlic salt to taste

Tricolour penne pasta (2 handfuls per person)

Melt the butter in your best cooking pan over a medium heat, while bringing another pan of water to the boil. Fry off the garlic in the melted butter with the courgette/zucchini and seasoning. When the courgette/zucchini starts to soften on the edges, add the chicken (or Quorn) and cook through. Put the pasta into the now boiling water and cook for the recommended time. Add the cream cheese to the chicken and courgette/zucchini mix and stir thoroughly, adding a splash of milk to loosen the cream cheese. Stir in drained, cooked pasta.

Serves 4, just in time to avoid Global Thermonuclear War.


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