A Quick And Easy Spring Chicken Pasta Dish

At last the sun has come out and we can start getting the garden together. So far leeks and beetroot have gone in the small bed and Jerusalem Artichokes are thriving in the main bed. No luck with beans so far so have started a third set in the planters by the house. After a heavy day of weeding, pruning. mowing and planting we needed something quick yet hearty and tasty for tea.

Ingredients
2 Chicken Breasts - skin removed and cubed 
1 onion finely chopped or a leek
8 chestnut mushrooms, sliced
1 bunch of asparagus trimmed
Knob of butter and a little olive oil
1 bay leaf
A few sage leaves chopped
1 small handful of frozen (or fresh) peas
1 clove garlic crushed
150ml milk
Splash of white wine (optional)
1 tablespoon of plain flour


Fry the onion in the butter and oil with the bay leaf until the onion has softened. Add the chicken, garlic, sage and mushrooms and fry for a few minutes until the chicken takes on a bit of colour.Add the flour and stir it into the mix (add the wine if using) then add the milk and stir to form a sauce (add a little more milk if the sauce looks a bit thick). Add the asparagus and the peas, cover and simmer for 5 minutes or until the chicken and asparagus are cooked through). Season to taste.

Serve with a bowl of drained pasta.

Chicken and Broccoli Pesto Pasta

The twins are visiting again so something quick, tasty and easy to eat with one arm while cradling a twin was called for this cold winter evening. The addition of pesto gave a hint of summer to come to a heart one pot dish.

Ingredients
2 Chicken Breasts cut into bite sized pieces
1 head of broccoli cut into florets
3-4 flat mushrooms cut to the same size as the chicken
2 leeks finely sliced
1 small glass of wine
100g of pesto
4 hands of pasta shapes such as penne
Knob of butter

Fry the leaks until softened with the butter in a large casserole. Add the chicken and mushrooms and fry until coloured and put some water on to boil for the pasta. Add a glass of wine to the leek and chicken mixture and simmer for a few minutes. Lay the broccoli on top and cover. Cook the pasta and then add to the pan with the broccoli and chicken. Stir in the pesto and serve with grated cheese on the side.