Creamy dinners
As the evenings get cooler, why not try one of these creamy dinners, with some in season produce!
Autumn seasonal produce includes beetroot, broccoli, Brussels sprouts, carrots, cauliflower, parsnips, turnips, and potatoes. While the late summer produce is still often available, capsicum, cucumbers, eggplant, sweetcorn, and zucchini.
Marry me chicken
3 tbsp olive oil, divided
4 chicken breasts
Salt
Freshly ground black pepper
2 garlic cloves, finely chopped
1 tbsp fresh thyme leaves
1 tsp crushed red pepper flakes
3/4 cup chicken stock
1/2 cup finely chopped sun-dried tomatoes
1/2 cup thickened cream
1/4 cup finely grated parmesan
Torn fresh basil, for serving
Arrange a rack in centre of oven and preheat to 190°C. In a large ovenproof skillet over medium-high heat, heat 1 tbsp oil. Generously season chicken with salt and black pepper and cook, turning halfway through, until golden brown, about 5 minutes per side. Transfer chicken to a plate.
In same skillet over medium heat, heat remaining 2 tbsp oil. Stir in garlic, thyme, and red pepper flakes. Cook, stirring, until fragrant, about 1 minute. Stir in stock, tomatoes, cream, and parmesan, season with salt. Bring to a simmer, then return chicken and any chicken juices to skillet.
Transfer skillet to oven. Bake chicken until cooked through and an thermometer inserted into thickest part registers 165°, 10 to 15 minutes.
Arrange chicken on a platter, spoon sauce over and top with basil.
Tip: add autumn produce such as broccoli florets and spinach leaves when adding stock.
Creamy chicken, bacon and cauliflower bake
1 tbsp olive oil
10g butter
1 small (900g) cauliflower, trimmed, cut into small florets
2 rashers (120g) bacon, chopped
1 bunch spinach, trimmed, chopped
125ml (1/2 cup) thickened cream
2 tsp fresh thyme leaves (optional)
2 green shallots, trimmed, sliced
500g chicken thigh fillets, fat trimmed
55g (1/2 cup) 3 cheese mix
Preheat oven to 200°C/180°C fan forced. Lightly grease a 2L (8-cup) capacity ovenproof baking dish.
Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the cauliflower and bacon. Cook, stirring occasionally, for 8-10 minutes or until light golden.
Add the spinach to the pan. Cook, stirring, for 2 minutes or until wilted. Remove from heat and add the cream, thyme and half the shallots. Stir to combine. Transfer to the prepared dish.
Wipe the pan clean and spray with oil and put back on heat. Add the chicken to the pan and cook for 2 minutes each side or until golden. Place on top of the cauliflower mixture.
Sprinkle cheese around the chicken. Bake for 20-25 minutes or until golden. Stand for 5 minutes before serving topped with the remaining shallots.
Creamy chicken noodle soup
1 Tbsp butter
1 large onion, diced
2 large carrots, sliced or diced
2-3 celery stalks sliced or diced
2 garlic cloves, minced
1/4 cup plain flour
1/2 tsp salt
1/2 tsp fresh ground pepper
1 tsp dried thyme leaves
1/2 tsp dried oregano
8 cups chicken stock
1 medium potato, peeled and diced
2 cups shredded or chopped cooked chicken
1 cup full cream milk
120-150g uncooked wide egg noodles (or other dry pasta)
Fresh thyme leaves for garnish (optional)
Melt the butter in a large pot or Dutch oven over medium heat. Add the onion, carrots, celery, and garlic. Cook, stirring occasionally, for 5 minutes or until vegetables have softened. Stir in flour, salt, pepper, thyme, and oregano and cook for 2 minutes.
Add the chicken broth and potato. Stir, then increase the heat to medium-high. Bring the soup to a boil, without stirring, and boil for 3 minutes. Reduce the heat to medium-low, partially cover the pot, and allow to simmer for 25 minutes or until the potatoes have softened. Taste the soup, and add more seasonings to taste, if desired.
Add the chicken, milk, and noodles. Cook for 10 minutes until the noodles are tender and the soup has thickened. Once again, taste the soup and add more seasoning as desired. Serve warm.
Creamy garlic pasta
2 tsp olive oil
4 garlic cloves, minced
2 tbsp butter
3 cups chicken stock, or more as needed
½ tsp ground black pepper
¼ tsp salt
250g spaghetti
1 cup grated Parmesan cheese
¾ cup thickened cream
1½ tbsp dried parsley
Heat olive oil in a medium pan over medium heat. Add garlic and stir until fragrant, 1 to 2 minutes. Add butter and stir constantly until melted.
Pour in 3 cups chicken broth and add pepper and salt. Bring to a boil. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. If needed, add more chicken broth if pasta starts to stick to the pan.
Add Parmesan cheese, cream, and parsley and mix until thoroughly combined. Serve immediately.
Tip: add in some winter produce such as diced zucchini, diced capsicum and spinach leaves when adding in chicken stock.
Sources:
https://www.delish.com/cooking/recipe-ideas/a46330/skillet-sicilian-chicken-recipe/
https://www.taste.com.au/recipes/creamy-chicken-bacon-cauliflower-bake-recipe
https://sallysbakingaddiction.com/lightened-creamy-chicken-noodle-soup
https://www.allrecipes.com/recipe/269500/creamy-garlic-pasta/
