Pasta with chicken and gratinated vegetables

Name: Pasta with chicken and gratinated vegetables - Simina C.
Ingredients: 1 large chicken breast; 1/2 pack fusilli pasta; 1 sweet cream with mushroom flavor; grated cheese (100 g); 1 small bag of frozen vegetables (bell peppers; green beans; broccoli; onion; corn; etc.); olive oil; salt; pepper; piri; piri; garlic powder; 3 cloves of garlic. 1/2 glass of white wine.

Pasta/Pizza - Pasta with chicken and gratinated vegetables by Simina C. - Recipia

Pasta with Chicken and Gratinated Vegetables I usually prepare this recipe when I have chicken breast and a bag of frozen vegetables in the freezer. I love that it doesn't require many dishes, and I can take care of other things while it bakes in the oven. The marinade for the chicken makes a difference, but it's also fine if you don't have time to let it sit for too long. I typically make it when I need a hearty dinner and don't want to spend too much time in the kitchen. Quick Info Total time: about 2-3 hours (including marinating) Preparation time: 15 minutes (plus marinating time, if you follow it) Cooking time: 30-35 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course, suitable for dinner or lunch Ingredients 1 large chicken breast 1/2 package of fusilli pasta (about 250 g) 1 sweet cream with mushroom flavor (usually the containers are 200 ml) 100 g grated cheese 1 small bag of frozen vegetables (bell peppers, green beans, broccoli, onion, corn, etc.) olive oil salt pepper piri-piri or chili (to taste) garlic powder 3 cloves of garlic 1/2 cup of white wine (approx. 75-100 ml) Preparation Method 1. Cut the chicken breast into small cubes, not too small, so they remain tender while cooking. Place them in a large bowl. 2. Add salt, pepper, piri-piri (or chili), garlic powder, 3 crushed garlic cloves, olive oil, and white wine. Mix well and let marinate in the fridge for a few hours. If you're short on time, you can cook it right away, but the flavors won't penetrate as well. 3. Meanwhile, boil the fusilli pasta in salted water according to the package instructions. Drain well after boiling. 4. Heat a large skillet with a little olive oil and fry the marinated chicken cubes until browned and fully cooked. If needed, add more salt or a bit of chicken stock, but it's not mandatory. 5. Remove the chicken to a plate and, in the same skillet (without washing it), add the frozen vegetables and a little olive oil. Add salt, pepper, and the remaining crushed garlic (if desired) and let them cook over medium heat for 7-8 minutes, until they start to soften and the juices reduce. 6. Add the chicken cubes back into the skillet with the vegetables. Stir to combine. 7. Add the drained pasta to the skillet over the vegetables and chicken. Mix everything together. 8. Pour the sweet cream over the pasta, chicken, and vegetable mixture. Stir gently to avoid crushing the ingredients. 9. Transfer the entire mixture to a heatproof dish. Sprinkle the grated cheese on top. 10. Bake in a preheated oven at 200°C for 10 minutes, just enough to gratin the cheese. 11. Serve immediately, optionally with extra grated cheese or cheese to taste. Why I Make This Recipe Often It's quick, doesn't dirty too many dishes, I can use whatever frozen vegetables I have on hand, and it doesn't require much attention. It also works for the next day if there are leftovers. Both kids and adults enjoy it without too many complaints. The chicken remains tender, and the pasta doesn't dry out thanks to the cream. Tips and Variations Tips Let the chicken marinate as long as you can, at least an hour if possible. Don't add too much cream – it should bind the ingredients, not turn into soup. If you like crispy cheese, you can leave it in the oven for an extra 2-3 minutes, but be careful not to burn it. Don't wash the skillet after cooking the chicken; use the remaining flavors for the vegetables. Substitutions You can use other types of short pasta (penne, farfalle). Chicken can be replaced with turkey. Mushroom-flavored cream can be swapped with plain cooking cream, but the taste will be more neutral. If you don't have cheese, you can use grated Parmesan or aged cheese. Variations Instead of frozen vegetables, you can use fresh seasonal vegetables, cut into cubes. You can add a bit of bacon or ham for a smokier flavor. If you want a lighter version, reduce the cheese and use cream with a lower fat percentage. Serving Ideas Serve hot, immediately after gratin. A simple green salad or sliced tomatoes pairs well. If you let it cool, it's also great for lunch the next day. Frequently Asked Questions Can I use boiled chicken or leftover chicken from another recipe? Yes, but don't marinate it. Just add the cubes at the end with the pasta and vegetables, just to heat through. Do the vegetables need to be thawed beforehand? No, add them directly frozen to the skillet, and they'll release enough water to cook. I can't find mushroom-flavored cream. What should I do? Use plain cooking cream, and if you like, add a teaspoon of mushroom powder or some sautéed mushrooms separately. What pasta is suitable if I don't have fusilli? Any short pasta works: penne, farfalle, or even shells. How spicy does it get with piri-piri or chili? It's quite manageable if you use a little, but you can omit it entirely if you don't want any heat. Nutritional Values Approximately, per serving (out of four): Calories: about 500-600 kcal Protein: 30-35 g Fat: 20-25 g Carbohydrates: 45-55 g Values may vary depending on the cream used and how much cheese you add on top. It's a complete meal with a good supply of proteins and carbohydrates. If you use light cream and less cheese, the calories decrease. Storage and Reheating It can be stored in the fridge for up to 2 days, covered. When reheating, add a tablespoon of milk or cream if the pasta seems dry. 2-3 minutes in the oven or microwave is sufficient. I do not recommend freezing, as the texture of the pasta and vegetables will suffer. It's best served fresh or within 1-2 days.

Pasta with chicken and gratinated vegetables

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