This isn't really a recipe and might seem entirely obvious but sometimes it's the simple blog posts that I like to read, the ones that make me think, 'oh yeah, why don't I do that more'. At the moment I'm trying to make my food go further. This is a quick dinner that my mum used to make with leftover chicken and tagliatelle. I didn't have the right pasta but the idea is the same. The best bit of this recipe is the lovely crunchy and tasty breadcrumb and cheese topping.
For this dinner you will need:
- leftover roast chicken
- onion and garlic
- can of tomatoes
- 1 tablespoon of balsamic vinegar
- Bread - the top slice that no one ever wants works well
- A bit of grated cheese
- Put the oven onto 200C.
- Chop and fry the onions and garlic together and when soft add the chopped vegetables and gently fry in a pan.
- Add the can of tomatoes, balsamic vinegar, herbs and heat gently.
- Meanwhile cook enough pasta for 2 (or 4) of you.
- Take the bread and rub it between your hands to make breadcrumbs. Mix together with some pepper and grated cheese.
- Mix together the leftover chicken, tomato vegetable sauce and pasta and place in an oven proof dish.
- Sprinkle ontop the bread and cheese and bake for 20 minutes until steaming top and the topping is crispy. Enjoy!
I have recently been complaining about my knives and so was happy to try a Kitchen Devils Utility Knife
which is supposed to be great for chopping fruit and vegetables. I have been using it for a month now and have sharpened it once. It is great at cutting through the skin of tomatoes and the toughness of carrots. I would definitely say it is a good all rounder for the kitchen especially as it is only 7.99. These knives are sold in Lakeland and most supermarkets.Disclaimer: I was sent a Kitchen Devil knife to review and was not required to give a positive review.