chicken tetrazzini

it's another easy-to-cook pasta menu that i spotted on rappler by marie pascual.

she was saying that her dad saw the recipe of this simple stove-top pasta dish in a magazine. it got her dad curious because it was said to be a favorite of the late jaime cardinal sin.

as i read through the recipe, it really looks an easy-to-cook.

you will need the following ingredients:

• 1 whole chicken breast with bone
• 1 medium onion, finely chopped
• 1 green bell pepper, cut into squares
• 1 small pack frozen veggies 
• 1 can of mushrooms, sliced
• 1 block of cheese, grated
• 1 can good quality cream
• 2 teaspoon butter
• 1 pack of pasta, 400 grams, cooked al dente (spaghetti, linguini or penne)
• salt & pepper for seasoning

i wasn't able to find frozen veggies. instead i used 1 can corn kernels, 1 can green peas and 1 piece carrots cut into cubes.

1. Boil chicken breast with salt and pepper in about 2 cups of water until cooked. Make sure that the chicken is submerged to ensure even cooking.

When cooked, set the broth aside. Slice the cooked chicken into small squares/pieces.

2. Place a deep pan over medium heat. Put in butter and sauté onion until transparent and aromatic.

Add the green bell pepper, then the mushrooms. Continue stir frying for the next 3 minutes.

3. Add the cooked chicken and about 2 cups of the broth. Should the broth not be enough, just add water. Bring to a boil.

4. Lower the heat and add the frozen vegetables, cream and half of the grated cheese.

5. Immediately add the cooked pasta and turn off the heat. Toss the pasta until totally coated with the cream mix. Transfer to a baking dish and top with the rest of the grated cheese.

chicken tetrazzini

if there's an excess, you can put it in the fridge and heat it using the microwave or just steam it whenever you feel like having it again.

by the way, this is the first white sauce pasta i cooked :) and yes! it was good ;)

tuna pasta melt

i have this recipe for quite a long time, maybe almost or more than a year… got it from del monte kitchenomics. at long last i had it prepare last saturday for dinner...

it is an easy to cook, easy to prepare recipe… try it!

here's what you'll need:

1/4 tsp - pepper
1 tsp - salt

237 g - del monte italian style spaghetti sauce (i used what is available which is 200g)
184 g - tuna chunks in brine, drained
1 pc - large onion, sliced
6 cloves - garlic, crushed
200g - del monte elbow macaroni (i used shell macaroni)
1 can - sliced champignon mushrooms (not in the original recipe)

1/2 cup - quickmelt cheese (coarsely grated)

for white sauce:
1 tbsp - margarine
1/4 cup - water
1/4 cup - water
2 tbsp - all-purpose flour

procedure:

1. suaté garlic until brown. add onion and cook for 1 minute. add mushrooms and cook for 2-3 minutes. add del monte spaghetti sauce, 1/4 cup water, salt and pepper to taste. simmer for 5 minutes. add tuna chunks. set aside. 
2. white sauce: mix well all ingredients. season with salt and pepper to taste. Ccok over low heat with constant stirring for 3-5 minutes or until thick.
3. blend spaghetti-tuna sauce with cooked elbow/shell macaroni. arrange in pan. pour white sauce all over and sprinkle with grated cheese. if desired, bake until cheese melts.

yummy tuna pasta melt...

it turned out good and having it the first time, i would say it taste good and i liked it ;)

egg sarciado

i tried to cook an egg sarciado and it turned out nice... as always fritz and 'te azon liked it :))

i have to try cooking it before saturday. lerie, uncle boon cheow and me have to prepare for lunch after sabbath worship...

another easy recipe from del monte kitchenomics... click here, for the recipe...

i used 32 quail eggs instead of 18... also, i used italian style tomato sauce so i had to add 2 tsp of white sugar...

egg sarciado...

pininyahang manok

nanay is a very good cook, and i'm inspired of it... so, once in a while i try to cook new dishes...

the latest was pininyahang manok... 

for this, you will need:

    2 tbsp stripped ginger 
    6 cloves crushed garlic
    1 large sliced red onion
    3 pcs chicken leg & 3 pcs thigh (cut in two)
    1 to 2 tbsp patis & 1/2 tsp pepper
    1 medium bell pepper (cut into cubes)
    1 can (154mL) evaporated milk
    1 can drained pineapple tidbits (reserve syrup)
    5 pcs potato (sliced in bite size, boiled)

it's just an easy one, two, three cooking procedure.

1. saute ginger, garlic and onion in cooking oil. add patis and chicken. saute for 10 mins or until the chicken is slightly brown.
2. add pepper and pineapple syrup. cover and simmer for about 15 mins. stirring once in a while.
3. add bell pepper, milk and drained pineapple tidbits & potato. simmer uncovered for 3-5 mins, stirring continuously.

creamy & delish :))

originally the recipe doesn't have potato in it... next time i will add carrots, too. sometimes, i really don't follow the exact measurement on the recipe ;) it's fun to have some twist on it...

i always look into del monte kitchenomics, their recipes are simple but delicious... 

i'm glad that my housemates liked it... babe, i'll cook this again when you're around :)