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FareShare Gazette -- November 2009 Recipes

FareShare Gazette -- November 2009 Recipes comes together with Pastina Pasta, Olive Oil, Chicken Breast, Onion, and Tomatoes With Juice. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 1 cup
• 2 tbsp
• 1/2 cup
• 1/2 cup
• 14 1/2 oz
• 1/4 tsp
• 1/4 tsp
• 1/4 cup
• 1 tbsp
• 75 g
• 250 g

Method (preview)

1. 1

   Bring a medium pot of salted water to a boil over high heat.

2. 2

   Add the pasta and cook until just tender, stirring occasionally, about 5 minutes.

3. 3

   Drain pasta into a large mixing bowl.

4. 4

   Meanwhile, put the olive oil in a medium saut� pan over medium heat.

5. 5

   Add the chicken and cook for 3 minutes.

6. 6

   Add the onions and garlic, stirring to combine; cook until the onions are soft and the chicken is cooked through, about 5 minutes more.

7. 7

   Put the chicken mixture into the bowl with the cooked pasta.

8. 8

   Add the canned tomatoes, mozzarella cheese, parsley, salt and pepper.

9. 9

   Stir to combine.

10. 10

    Place the mixture in a buttered 8 by 8 by 2-inch baking dish.

11. 11

    In a small bowl mix together the bread crumbs and the Parmesan cheese.

12. 12

    Sprinkle over the top of the pasta mixture.

13. 13

    Dot the top with small bits of butter.

14. 14

    Bake until the top is golden brown, about 30 minutes.

15. 15

    Combine the rice, sugar and 60 mL (1/4 cup) of the hot milk in a small heavy-based pan; stir over heat until the milk is absorbed.

16. 16

    Continue adding milk 60 mL (1/4 cup) at a time, stirring until absorbed before each addition.

17. 17

    The total cooking time for this step should be about 20 minutes or until the rice is tender; cool for 10 minutes.

18. 18

    Sprinkle gelatine over the water in a cup; stand in a small pan of simmering water, stir until dissolved.

19. 19

    Stir the gelatine mixture, cream and remaining ingredients (except those for the Peach Amaretto Puree) into the rice mixture.

20. 20

    Divide the mixture among the prepared moulds, cover and refrigerate until set.

21. 21

    Blend or process all the ingredients until smooth.