Busy moms and dads, you’ll thank me for posting this recipe. It’s an ultra easy and fast healthy pasta to dish out not only for your little ones but for the adults too. This is a complete meal that takes under half an hour to prep, made in ONE baking dish, there’s no need to crank up the stove, no oil splatter and it’s absolutely yummy. It’s 100% healthy with no crap, cooked only using fresh and mostly organic ingredients. I used organic broccoli, organic pasta, organic chicken (for broth) and organic pork.
Just plonk flour, UNCOOKED pasta (YES, you read me right! RAW pasta), raw meat, vegetables, milk, butter and chicken broth into the baking dish, give it a quick stir, then pop it into the oven. Pull it out partway through cooking, stir through cheese, then finish baking. Easy peasy. After I had cooked this and left it in the oven, I quickly drove to the pasar malam to grab some fruits before the skies turned dark, came home and dug into this pasta with my lovelies.
As this recipe requires chicken broth and we don’t use instant broth at home, I made a quick chicken broth using 2 pieces of organic Kee Song chicken (ribs + breast meat), 2 carrots and 1 large onion. Only took 45 minutes to cook this soup and it’s so tasty! You can skip this step if you do not have the time. Just get instant chicken broth from the supermarket.
I first tried to use a Le Creuset baking dish but it was too small. I quickly summoned Drama Queen to help me look for a bigger baking dish and she managed to fish out a stainless steel baking tray from some hidden corner. It was so messy to have to transfer the raw ingredients from the Le Creusent to the stainless steel tray What the FISH!!
Instead of using chicken fillet as per the recipe, I used minced pork. I marinated the pork with soy sauce, dried thyme, pepper, and 1 big chopped Bombay onion.
For the pasta, I use organic mini fusilli.
This is how it looks just before it’s popped into the oven:
I thought that the portion was too big but it was so delish that my 3 piranhas managed to finish over 3/4 of it. I saved the remaining portion for lunch two days later.
You can get the recipe here. Nagi is my current favorite food blogger and she writes awesome recipes. I tweaked her recipe a little; for eg. I used thyme to marinate the meat instead of rosemary. She used chicken fillet while I used minced pork. I had no plain flour at home and substituted it with corn flour 😀 It turned out beautifully too. Happy trying!
P/S: as I didn’t want to waste the cooked carrots and onions in the chicken broth, I dumped them into the dish and baked them together. Waste not, want not 😉
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