While cleaning the kitchen I came across some odds and ends of different kinds of pasta and decided to use it up and make a medley of sorts.
It turned out to be an extraordinary lunch and we had fun naming the pasta as we ate. It’s a great way to use up those odds and ends.
The Recipe:
2 cups mixed pasta, cooked – follow instructions on the bag;
½ cup grated cheese; 1 cup shredded, cooked chicken, 1 cup beans, carrots and
cabbage, cut large and boiled; salt & pepper to taste; ½ tsp mixed Italian
herbs; 3 tbsp olive oil.
½ cup grated cheese; 1 cup shredded, cooked chicken, 1 cup beans, carrots and
cabbage, cut large and boiled; salt & pepper to taste; ½ tsp mixed Italian
herbs; 3 tbsp olive oil.
Mix all the ingredients and place in serving bowl.
For sauce: 1 cup milk; 1 cup chicken stock; 1 small onion chopped; 2 tbsp wheat flour; salt and pepper to taste; 2 tbsp olive oil; 1 egg.
Heat oil in a non stick pan. Turn to medium and add the chopped onions. Fry until glazed and turning
transparent. Add the flour and stir till crisp for a minute. Lower flame and pour
in the stock and milk, stirring all the while to avoid lumps. Add the egg and keep stirring till thick and
sauce consistency is reached. Adjust seasoning. Pour over the mixed pasta. Serve hot or cold.
transparent. Add the flour and stir till crisp for a minute. Lower flame and pour
in the stock and milk, stirring all the while to avoid lumps. Add the egg and keep stirring till thick and
sauce consistency is reached. Adjust seasoning. Pour over the mixed pasta. Serve hot or cold.
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