Chicken and spinach cheesy pasta

Ingredients
75 g pasta
1 chicken breast, chopped
40g spinach
1 spring onion, chopped
60g sweetcorn
50g soft cheese
Dried thyme
Dried oregano

1. Boil the pasta and sweetcorn for 10-15 mins

2. Fry the chicken and onions until cooked

3. Add the spinach, thyme and oregano to the chicken and onions and mix

4. Add the pasta and soft cheese and cook for 5 minutes stirring well

Serves 1

Creamy chicken and bacon

Ingredients
1 chicken fillet (chopped)
2 slices smoked bacon (chopped)
Half an onion (chopped)
1 chicken stock cube
2tbsp double cream
3 or 4 leaves of lettuce, torn up
Dried thyme
Potatoes

1. Preheat oven to 200°C / 400°F / gas 6 and bake potatoes for 35-40 minutes until cooked

2. Fry the chicken and onion until brown then add the bacon and thyme and cook for another 5 minutes

3. Dissolve stock cube in 200ml water and pour over the chicken, onion and bacon

4. bring to the boil then simmer for 15 minutes stirring regularly

5. Stir in the lettuce and double cream and serve with the potatoes

Serves 1

Chicken pasta bake

Ingredients
75g pasta
1 chicken breast fillet, chopped
2 spring onions, chopped
200g tomato pasta sauce
100ml water
Cheddar cheese, grated

1. Preheat oven to 180°C / 350°F / gas 4

2. Fry the chicken and onions until cooked

2. Put all ingredients into a baking tin (except the cheese) and stir well

3. Sprinkle the cheese over the top

4. Bake for 30 minutes

Serves 1

Chicken chasseur spaghetti

Ingredients
1 chicken fillet, chopped
3 slices bacon, chopped
70g spaghetti
Half tin of chopped tomatoes
Half an onion, chopped
1 beef stock cube
1 tsp worcestershire sauce
Dried parsley
Dried basil

1. Fry the chicken, onion and bacon

2. Dissolve the stock cube in 250ml water and pour over the chicken, bacon and onion

3. Bring to the boil and add the spaghetti and worcestershire sauce.

4. Add the tomatoes and simmer until sauce starts to thicken

5. Stir in the parsley and basil and serve

Serves 1

Cajun chicken salad

Ingredients
Lettuce
1 chicken breast
30g feta cheese, crumbled
4 tbsp mayonnaise
Croutons

Cajun seasoning:
1 tsp paprika powder
1 tsp ground coriander
1 tsp onion powder
1 tsp dried oregano
Half teaspoon cayenne pepper powder
Half teaspoon salt
Half teaspoon ground black pepper
Half teaspoon garlic powder
1tbsp olive oil

1. Put all cajun seasoning ingredients in a bowl and mix

2. Chop the chicken into small pieces and add to the cajun seasoning, and mix

3. Fry the chicken for 10-15 minutes until cooked through

4. Place lettuce, cheese, mayonnaise and croutons in a bowl and mix

5. Add the chicken, and serve

Serve 1

Chicken and bacon risotto

Ingredients
75g risotto rice
1 chicken breast, chopped into chunks
3 slices of bacon, chopped
1 onion
50g peas
1 chicken stock cube
400ml water
rosemary and thyme

1. Boil the water and dissolve the stock cube, keep it hot.

2. Fry the chicken, onion and bacon until they are all cooked.

3. Add the rice, peas and some of the stock. Stir and cook until it has been absorbed then add some more, gradually until all of the stock is absorbed

4. Stir in the herbs

Serves 1

Spicy chicken

Ingredients
1 chicken breast fillet
1 egg, beaten
1 tbsp plain flour
1 tsp mustard powder
1 tsp paprika
1 tsp oregano
Pinch of salt and pepper
Breadcrumbs (3 slices of bread, no crusts)

1. Mix together the flour, salt, pepper, mustard powder, paprika, oregano

2. Coat the chicken in the flour mixture, then the egg, then the breadcrumbs

3. Bake for 25-30 minutes

Serves 1

Chicken pie

Ingredients
4 chicken fillets, chopped
1 leek, chopped
100g sweetcorn
300ml milk
2 chicken stock cubes
puff pastry (enough to cover 4 pie dishes)
1tsp sage

1. Preheat oven to 200°C / 400°F / gas 6

2. Fry the chicken and leek for 10 minutes until cooked

3. Dissolve the stock cube in the milk and pour over the chicken and leek

4. Add the sweetcorn and sage and mix well. Heat for about 2 minutes until the sauce has thickened slightly

5. Cut the pastry into the shapes for the pie dishes

6. Divide the mixture between the 4 dishes and place pastry on top of each one

7. Brush with milk, make a hole in the middle of each pastry lid and bake for 30 minutes

Serves 4

Chicken and Rice Hotpot

Ingredients
2 chicken fillets (chopped into chunks)
75g rice
1 small onion (or half of a large one), chopped
300ml water
1 chicken stock cube
1 tsp rosemary
1 tsp thyme

1. Fry the chicken and onion for 5 minutes until cooked

2. Add the water, chicken stock cube and rice and stir. Season, add the herbs and stir.

3. Cook on a medium heat for 30 minutes

Serves 1

Chicken and mascarpone wrapped in ham

Ingredients
Chicken breast
2 tbsp mascarpone
Rosemary, chopped or dried
2-4 slices of ham
1 tsp lemon juice

1. Preheat oven to 200°C / 400°F / gas 6

2. Mix the rosemary into the mascarpone and season

3. Cut a slit in the chicken and put the mascarpone inside

4. Tightly wrap the slices of ham around the chicken until it is all covered

5. Wrap in tin foil and bake for 25 minutes until cooked through

6. Pour lemon juice over and serve

Chicken caesar salad

Ingredients
1 chicken breast, cut into chunks
6-8 leaves of lettuce, washed
2 slices white bread, torn into chunks
50g cheddar cheese, grated
caeser dressing

1. Fry the chicken, when half done add the bread (put more butter in the pan before adding the bread to stop it from burning)

2. Put the lettuce and cheese into a large bowl, add the chicken and bread when cooked

3. Pour the salad dressing over and mix well. Serve

Serves 1

Chicken and chorizo pasta

Ingredients
1 chicken breast cut into chunks
a few slices of chorizo cut into smaller pieces
75g pasta
2 large tomatoes (or 4 small one), chopped
400ml water
chicken stock cube
rosemary, thyme and sage

1. Fry the chicken and chorizo in oil, then add the chopped tomatoes and stir until the meat is cooked and the tomatoes are mushy

2. Dissolve the stock cube in the water and pour into the pan

3. Add the pasta and cook until all of the liquid has soaked into the pasta / boiled off

4. Add the herbs and stir in

Bacon wrapped chicken with scrambled eggs and tomatos

Ingredients

1 chicken breast

3 slices of bacon

soft cheese

mixed herbs (I used chives, parsley and sage)

tomatoes

2 eggs

1. Preheat oven to 220°C / 425°F / gas 7

2. Cut a slit in the chicken and fill with cheese and herbs. Wrap the bacon slices around the chicken

3. Wrap in tin foil and bake for 30 minutes

4. While the chicken is cooking, chop the tomatoes into chunks. Fry and stir until mushy then add eggs and stir until set

Serves 1