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Karen's Chicken, Ham & Mushroom Bake
I love cooking with this teeny conchigliette pasta. These tiny shells act as pockets for the delicious & slightly creamy filling … made with very low fat quark too so not as heavy as your usual pasta bake but equally as delicious!
Serves: 4 - 6
Cooking Time: 30 minutes
Ingredients
- 2 tablespoons of olive oil
- 250g small conchigliette
- 1 onion sliced
- 4 slices of bacon (fat trimmed)
- Small pack of mushrooms quartered
- 2 chicken fillets cubed
- 2 tablespoons of marinade
- 150g ham trimmings
- 250g grated extra mature cheddar
- 250g quark
- Salt & Pepper
- Chopped fresh or dried parsley to garnish (optional)
Method
Pre-heat the oven to 200 degrees & heat the oil in a large frying pan or wok on medium & add the onion, meanwhile bring a large pan of salted water to the boil & add the pasta, turn down the heat slightly & cook til al dente (approximately 10 minutes). Drain, fill the pan with cold water & tip the pasta back into the water, stir then drain again.
Add the chicken, chopped bacon & mushrooms to the onions & cook for approximately 10 minutes then add the ham trimmings, mix through & cook for a couple of minutes more. Now add the quark & marinade & when simmering, add 100g of the grated cheddar & mix well. At this stage taste & season if required & add the well drained pasta. Take off the heat & put the contents into a shallow roasting dish approximately 14in x 10in then sprinkle with the rest of the cheese & chopped parsley. Bake in the oven for 20 minutes.
NOTES
You can use any ham for this recipe but I particular like the ham trimmings pack Morrisons sells which are offcuts of their baked ham as all the pieces are of different size & thickness
To make this recipe a little more indulgent, replace the quark with single or double cream
Method
Pre-heat the oven to 200 degrees & heat the oil in a large frying pan or wok on medium & add the onion, meanwhile bring a large pan of salted water to the boil & add the pasta, turn down the heat slightly & cook til al dente (approximately 10 minutes). Drain, fill the pan with cold water & tip the pasta back into the water, stir then drain again in a colander, set aside.
Add the chicken, chopped bacon & mushrooms to the onions & cook for approximately 10 minutes then add the ham trimmings, mix through & cook for a couple of minutes more. Now add the quark & marinade & when simmering, add 100g of the grated cheddar & mix well. At this stage taste & season if required & add the well drained pasta. Take off the heat & put the contents into a shallow roasting dish approximately 14in x 10in then sprinkle with the rest of the cheese & chopped parsley. Bake in the oven for 20 minutes.
NOTES
You can use any ham for this recipe but I particular like the ham trimmings pack Morrisons sells which are offcuts of their baked ham as all the pieces are of different size & thickness
To make this recipe a little more indulgent, replace the quark with single or double cream
Ingredients
- 2 tablespoons of olive oil
- 250g small conchigliette
- 1 onion sliced
- 4 slices of bacon (fat trimmed)
- Small pack of mushrooms quartered
- 2 chicken fillets cubed
- 2 tablespoons of marinade
- 150g ham trimmings
- 250g grated extra mature cheddar
- 250g quark
- Salt & Pepper
- Chopped fresh or dried parsley to garnish (optional)