I am going to start a series on the blog called Whats for Dinner — where I will be sharing simple, quick, no fuss recipes that I usually do for dinner. Some are inspired by old cookbooks, some by Pinterest, Instagram and some are just a result of what’s in the fridge any given day and how I put my spin on it.
I am making lots of fried rice, pasta with easy sauces, roast chicken with veggies so I guess thats what you will find here. The key for me is to find or think up a recipe that can be prepped, cooked and served in less than an hour. Its a bonus if its a One Pot Meal or can be popped in the oven after a few minutes of simple prep.
Last night I fished in my cookbooks to find a slightly different pasta dish than from what I have been doing these days. And I stumbled upon this recipe which Garlic Breadcrumbs as a topping. Anything with breadcrumbs gets my undivided attention. So I looked down the ingredients and method and found it pretty straight forward with the promise of being super yummy. Those crispy, nutty, garlicky breadcrumbs took my humble pasta dish to another level.
I have definitely evolved and become more a free hand cook from my days of exact measurements and following the recipe to the dot. Now I hardly use a teaspoon to add spices or salt, haha. So I will be writing down the recipes according to what I made for approximately two portions. But you can double or adjust the recipe according to your requirement of quantities.
YOU WILL NEED:
200g chicken breast, cut into bite size cubes
1 carrot, chopped very finely (imagine confetti)
1 chicken sausage, chopped very finely (optional)
1/2 tsp dried oregano
1/2 tsp dried tarragon
1/2 tsp red chilli flakes
1 cup chicken stock
1tbsp brown sugar
1 large garlic clove, chopped very finely
200g can plum tomatoes or half of the 14oz can
salt and pepper to taste
3 tbsp olive oil
200g of any pasta of your choice ( i used brown penne pasta)
4 tbsp olive oil
1/2 cup breadcrumbs ( i always make my own by putting a few stale bread slices in the blender, i used brown bread)
1/2 tsp oregano
1 garlic clove, chopped
pinch of salt
HOW TO MAKE:
Heat up the oil in a sauce pan. Add your finely chopped carrots and sausage and let them fry and crisp up, about 2 minutes. Add garlic and when it becomes golden and fragrant, add the chicken pieces and fry until brown. Add the stock, tomatoes, herbs, chilli flakes, salt and pepper. Let it come to a simmer, then cover with a lid and cook gently for about 30 minutes.
Meanwhile cook your pasta in salted water till al dente.
To make the breadcrumbs, heat the olive oil in a skillet. Put breadcrumbs, garlic, salt and oregano in a bowl and mix well. When oil starts to haze, add the breadcrumb mixture and fry unit crisp and golden. Transfer to a plate covered with paper towels and let it cool and drain.
Add the cooked pasta to the sauce and mix well until all the pasta is covered with sauce. Sprinkle with Garlic Breadcrumbs and serve immediately.