Chicken in White Sauce Pasta

Pasta – one humble ingredient but endless ways to cook it up. It has got to be one of the most versatile ingredients in the kitchen. You can serve it hot or cold, in a soup, salad or as a main. It works so well with so many different veggies, proteins and sauces. I love me some pasta and always have a couple of varieties in my pantry cupboard.

Pasta dishes can range from simple to a little more complicated. I personally, love the idea of a few simple recipes that I can use during the week. This Chicken in white sauce pasta is one such dish. With a little multi-tasking, I can serve this up in well under half and hour. Yup, you heard that right, under 30 minutes. Honestly, what takes the most time, is boiling up the pasta itself. If you don’t eat meat, you can still make this recipe, just leave out the chicken and add some mushrooms, peas or even a little spinach. A vegetarian variant turns out equally delicious. 
Are you ready to check this recipe out???

Chicken in White Sauce Pasta
(Serves 4)
A single Chicken breast fillet, cut into bite sized pieces
1/4 cup green capsicum, diced
1 cup of broccoli florets
1/2 cup corn kernels
2 cloves of garlic, finely chopped 
Salt, to taste
Freshly cracked black pepper, to taste
Chilli flakes, to taste
1/2 – 1 tsp Mixed herbs, or to taste 
1 tsp lemon juice
1-2 tbsp olive oil 
1-2 tbsp vegetable stock / water
Pasta (enough for 4 servings)
A little parsley, to garnish
A little Parmesan cheese, grated
For the white sauce – 
1 tsp olive oil
1 1/2 tbsp butter
1 tbsp all purpose flour
1 1/4 cup milk
1/3 cup cheddar cheese, grated
Salt, to taste
Cook your pasta according to the packet instructions. I bring a large pot of water to a rolling boil. Season generously with salt. Add the pasta and cook till done. Drain and reserve about 1/2 cup of the cooking liquid. 
While the pasta is cooking, season the chicken with salt, pepper and lemon juice to taste. Mix well. 
Heat 1 tbsp olive oil in a pan. Add the chicken and cook through, stirring occasionally, till the chicken has cooked through. Remove the chicken in a bowl and set aside. 
In the same pan, add 1 tbsp of olive oil and quickly add the garlic. 
Stir through and immediately add the green capsicum. Still through and let the capsicum cook for about a minute. 
Next add the broccoli and saute well.  (See note*)
Add the corn and stir through. 
Season with salt, pepper, chilli flakes and mixed herbs, to taste. 
Add 1-2 tbsp vegetable stock (you can also use water), stir well, cover and let the veggies steam and cook for a minute or two or till they are done to your liking. (If you are adding cooked broccoli to the pan, you can leave this step out. )
Add the cooked chicken to the pan and stir through. Set aside and cook your white sauce. 
To cook the White Sauce / Bechamel Sauce – 
(For detailed instructions on how to make a great white sauce, check the video above)

Add a tsp of olive oil to the pan on medium heat. 
Add the butter and let it melt. 
Add the flour and stir briskly, making sure the flour incorporates well with the butter and oil and that no lumps are left. 
Cook this roux off for about 30 seconds to a minute or till the raw smell of the flour has gone. (Do not let it develop any color.)
Add half the milk to the pan and stir through well, making sure no lumps remain. 
Add the remaining milk and whisk well. 
Cook the sauce till it has thickened to your liking, whisking well.
When the sauce is done, lightly season with a little salt. 
To assemble the pasta – 
Add the white sauce to the chicken and veggies in the pan.  Stir well. Add the cheese and mix through. 
Check the sauce for seasoning and adjust, if needed. 
Add the cooked pasta to the pan and stir through. 
Serve your pasta in some serving plates. Finish with a light sprinkling of parsley and a grating of parmesan cheese. 
*NOTE: Our broccoli is fairly tender and cooks very quickly. If your broccoli takes longer to cook, blanch or steam it before adding to the pan.  

Witches Broomsticks …. another savory Halloween treat

So continuing from my last Halloween post, here’s another quick and easy savory treat I put together for the same party. If you haven’t yet read that one, go check out the Monster Eye Crackers I posted about here.

If you’ve been around these parts before you know the most important part of food for me is taste. It helps if it is quick and easy to make and bonus points if it is cute and quirky too. This little treat ticks all those boxes. I found this one in quite a few places on the internet and decided that I had to try them out. They are perfect to make for a Halloween themed party. I will admit that the cheese stringers were a little fiddle to begin with, but eventually things started moving along much faster. And, considering there was zero cooking involved, I still give this little snack a thumbs up. Kids will love the novelty of these ‘Witches Broomsticks’. I made these to serve at an office party and the adults couldn’t keep their hands of them either.

These snacks also use only 3 ingredients – pretzel sticks, cheese stringers and fresh chives. There is not much of a process involved either, so let’s get straight to the instructions.

I hope you make these savory treats this Halloween and enjoy them as much as we did.

Witches Broomsticks


Pretzel sticks
Cheese stringers
Fresh Chives

Start with the cheese. Cut the cheese stringer sticks into about 1 inch pieces or one thirds.

For each of these pieces, cut up or pull apart two thirds of the length of it to make the bristly edge of the broomsticks.

Now simply pierce the uncut end with a pretzel stick.

Finish them off but tying with a piece of fresh chives.

Serve up.

What treats are you planning for this Halloween??? 

‘Monster Eye’ Crackers – a perfect savory option for Halloween

** This post contains affiliate links.

Around this time of the year, especially if you partake in the Halloween festivities, you will find yourself inundated with candy and other sweet treats and bakes. In a nutshell, a sugar overload. While I love my cakes and sweets / candy as much as the next guy or gal, if you are like me, you will need a little bit of savory to cut through all that sweetness.

Last year, I was really excited about Halloween. We were supposed to have a big Halloween party at my workplace. However, as luck would have it I quit that job in early October to focus on building up a little business. When my colleagues threw me a small farewell party, they decided to roll with the Halloween theme. I couldn’t pass up on the opportunity to whip up a few treats. These little cracker bites were one of them. I will share the rest of them with you over the next few days. My job was extremely physically demanding and boasted quite a few really long days. So I had to come up with treats that were quick and easy to put together. I knew the candy part of the party would be taken care of, so I stuck with the savories.

These Monster Eye crackers are perfect for a party or get together. They are a Halloween Play on cheese and crackers. They can be whipped up really quickly with all of 3 ingredients. So, I knew I was going to make them. I was a little skeptical about them considering how simple they are, but let me tell you, they vanished really quickly. I wish I had made more. If you decide on making these, make sure you make a big batch. So to make these, all you need are crackers. I love the Eton crackers found in Aldi stores locally, but if you cannot get your hands on them, Ritz Crackers will work just as well. You can use any other crackers you’d like. Now that the crackers are sorted, the next ingredient is the cheese. I used Kraft Cheese Slices, but again, you can use any cheese slices you like. The last ingredient you need are olives. You can use Pitted Kalamata olives or pitted Green olives, if you prefer.

The process is fairly simply, and works fastest if you create an assemble line. I hope you enjoy these little snacks this Halloween as much as we did.

Monster Eye Crackers


Eton crackers (You can also use Ritz Crackers)
Kraft Cheese Slices
Pitted Kalamata olives

You will also need a circle cookie cutter, just a little smaller than the size of the crackers you choose to use.

Cut the cheese slices into circles using the cookie cutter and keep aside.

Cut the pitted olives in half and keep aside.

On a serving platter, place the crackers in a single layer.

Top the crackers with a circle of cheese and top that with half an olive.

And that’s basically it. Serve up.

Enjoy!!!

Zucchini Cheddar Muffins

So a few days before we left for our trip, I found a great deal on some beautiful zucchini. Obviously, I couldn’t resist it and bought some. Now, whenever I see fresh fruit and veg at good prices, I end up buying a bunch. I know I’ll eventually figure out what to do with it. For those of you who don’t know, that’s how I plan my menu. I go by what’s in season and what appeals to me on the day I’m shopping. Not very organised, I know, but it works well for me. I like to be surprised. On the day we were leaving, I realised I still had the zucchini and some eggplant. I couldn’t leave it till we got back, it just wouldn’t last. So I made a beautiful pickle with the eggplant. I will share that recipe soon. With the zucchini I made these muffins. I figured we could just take them with us to snack on.

The muffins are really simple to make. My husband helped with these. Now I have to be honest. We usually work well together in the kitchen. But on this given day, we were trying to get things done quick and there was a little confusion. We ended up using half the quantity of flour that the recipe called for. Fortunately for us, it wasn’t a disaster. With extra baking time, the muffins were fine. I would love to try these again with the right measurements. However, the muffins turned out pretty well. They were light and spongy, savoury with a hint of cheese. I might even try using a sharper, vintage cheddar the next time. I was pleasantly surprised when these tasted even better a couple of days later. I can happily report that these muffins keep well for a week refrigerated. When you want to eat them, simply warm them up in the microwave and you’ve got yourself a nice, little snack.

The recipe I’ve listed below, is the original one with the right measurements, just incase you’d like to try these out too.

Zucchini Cheddar Muffins
Adapted from: Will Cook for Smiles
Yield: 12 muffins


3 eggs
3/4 cup vegatable oil
1/4 cup sour cream
1 1/2 tsp salt
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp baking soda
2 cups shredded zucchini
100g cheddar cheese, grated (30g reserved for topping)

Preheat the oven to 180ÂșC and place muffin liners in the cavities in the pan.

In a large mixing bowl combine the dry ingredients, the flour, salt, baking powder and baking soda. Set aside.

Whisk the eggs, oil and sour cream till combined.

Add the wet ingredients to the dry ingredients and whisk until just incorporated.

Add the zucchini and mix well.

Add 70g of shredded cheese and whisk till it has evenly combined.

Spoon batter into the muffin pan and top with the reserved 30g of shredded cheese.

Bake for 18-20 minutes or till a toothpick inserted in the centre of the muffins comes out clean.

Enjoy!

If you want to keep these for later, let them cool off completely and store them in an airtight container in the fridge. Warm in the microwave when you are ready to eat them. (It lasted us a week. It might’ve lasted longer, but we got through this batch.)