Chicken Sausage, Mushroom and Pasta Casserole

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Ingredients

  • 2 spray(s) cooking spray
  • 12 oz uncooked whole wheat pasta, rotini suggested (about 3 cups)
  • 1 tsp olive oil, extra-virgin
  • 1/2 cup(s) panko breadcrumbs
  • 2 Tbsp grated Parmesan cheese, Parmigiano-Reggiano suggested
  • 1 tsp dried oregano
  • 8 oz cooked chicken sausage(s), Italian-variety, thinly sliced
  • 1 medium yellow pepper(s), thinly sliced
  • 1 medium uncooked onion(s), chopped
  • 1 pound(s) fresh mushroom(s), sliced
  • 2 Tbsp water
  • 4 cup(s) marinara sauce
  • 1 cup(s) shredded part-skim mozzarella cheese

Instructions

Preheat oven to 350°F. Coat a 9- X 13-inch baking dish with cooking spray.

Cook pasta according to package directions; drain pasta and return to pot.

Meanwhile, heat oil in a large nonstick skillet over medium heat. Add breadcrumbs and reduce heat to medium-low; cook, stirring often, until toasted, about 4 minutes. Remove breadcrumbs to a small bowl; stir in Parmesan and oregano and set aside.

In same skillet, cook sausage over medium-high heat, stirring frequently, until browned, about 5 minutes; remove to a plate and drain any fat from skillet.

Add pepper and onion to skillet; cook over medium-high heat, stirring frequently, until vegetables start to brown and soften, about 5 minutes.

Add mushrooms and water to skillet; cook, stirring frequently, until vegetables are tender, about 8 minutes.

Add vegetables, sausage and marinara sauce to pot with drained pasta; toss to coat. Spoon into prepared baking dish and sprinkle with mozzarella and reserved breadcrumbs. Bake until heated through and cheese melts, about 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving (about 1 1/2 cups).

 

 

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Eggs with Mushrooms and Bacon

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2 large egg (scrambled)
1 cup(s) button mushrooms, cooked in nonstick spray
2 slice(s) cooked turkey bacon
1 slice(s) reduced-calorie whole wheat bread, toasted
1 fl oz black coffee
Scramble eggs with mushrooms. Enjoy with turkey bacon, toast, and coffee

 

Pork Chops with Mushrooms & Thyme

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Ingredients

    • 2 5-ounce boneless, center-cut pork loin chops, trimmed and pounded to ¼ inch thick
    • ¼ teaspoon salt
    • ¼ teaspoon freshly ground pepper
    • 1 teaspoon extra-virgin olive oil
    • 1 medium shallot, minced
    • 1½ cups sliced mushrooms, (about 4 ounces)
    • ½ cup dry vermouth
    • 1 teaspoon Dijon mustard
    • 1 teaspoon chopped fresh thyme
  • Directions

    • 1 Sprinkle pork chops with salt and pepper. Coat a large non-stick skillet with cooking spray and place over medium heat. Add the pork chops and cook until browned on both sides and cooked through, 2 to 3 minutes per side. Transfer to 2 serving plates; tent with foil to keep warm.
    • 2 Swirl oil into the pan, add shallot and cook, stirring, until soft, about 30 seconds. Add mushrooms and cook, stirring occasionally, until they soften and begin to brown, about 2 minutes. Add vermouth and cook for 15 seconds. Stir in mustard, thyme and any juices that have accumulated from the pork; cook until the sauce is thickened and slightly reduced, 1 to 2 minutes more. Spoon the sauce over the pork chops and serve immediately.

Chicken, mushroom and bacon pie

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Ingredients

  • 6 rashers streaky bacon, roughly chopped
  • 60g (2oz) butter
  • 150g (5oz) cup mushrooms, sliced
  • 2 tbsp flour
  • 300ml (½ pint) hot chicken stock
  • 4 tbsp crème fraîche
  • 3 tbsp fresh chopped parsley
  • Salt and ground black pepper
  • About 500g (1lb) cooked chicken, in chunks
  • 1 sheet ready-rolled puff pastry
  • Beaten egg, to glaze

 

Method

  1. Dry-fry the bacon in a frying pan until it’s crispy. Put in a large bowl. Add about a third of the butter to the pan and fry the mushrooms until browned. Add to the bacon.
  2. Add the rest of the butter to the pan, with the flour, and stir to make a thick paste. Pour in the stock gradually, to make a sauce, and bring to the boil for a minute. Stir in the crème fraîche, parsley and seasoning. Pour into the bowl and add the bacon and mushrooms. Cool. Mix chicken into the sauce and put the filling in the pie dish.
  3. Roll out the pastry, if necessary, to ensure that it fits on top of the dish. Brush water on the dish’s edge, put a strip of pastry around, then lay the pastry top on and seal edges, then trim and decorate. Cut shapes out of the leftover pastry and stick on top with water.
  4.  Set the oven to 200°C/400°F/Gas Mark 6 or 200°C. Brush the pastry with beaten egg. Bake for 40 mins until golden.

Recipe from Great British Food Magazine November 2014