slow-cooked fusilli with bacon, chicken & chorizo
In a fit of random culinary adventuring tonight, I accidentally made something awesome: slow-cooked fusilli pasta with bacon, chicken & chorizo. It was ridiculously easy to make and very tasty; and if you don’t have a slow cooker, you could probably just let it all simmer in one big pot on a low setting.
Ingredients
- 3 rashers bacon
- 2 chicken breasts
- 1 chorizo ring
- 2 courgettes
- 1 tin chickpeas
- 1 tin butter beans
- 1 tin crushed tomatoes
- 2 brown onions
- 1 cube beef stock
- dash of dark soy
- dash of worstershire sauce
- ¾ pack of fusilli pasta
- red pesto
- tomato paste
- crushed garlic
- chilli powder
- lemon juice
Recipe
- Rough-chop the onions, bacon, chicken and chorizo, then brown in a pan with garlic, lemon juice and chilli.
- Add the butter beans and chickpeas; stir so the juices soak in.
- Put the lot in the slow cooker with the crushed tomatoes.
- Rough chop the courgettes and add them to the mix.
- Mix the soy, worstershire and beef stock with a cup and a half of boiling water; when the stock is fully dissolved, add to the slow cooker.
- Boil the fusilli in a saucepan until just soft, then add to the slow cooker; add in a little more water and lemon juice if you want to.
- Add the tomato paste and a few spoons of red pesto to the lot and stir.
- Leave to cook on high for an hour or so, give it a stir, then drop it down to low for however long you want.
- Enjoy!
The result is a thick, tasty pasta mix that’ll do for at least five servings, depending on how big you like your meals. Definitely one of my better experiments!
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