
42
Serves 4
400g canned, chopped tomatoes
150g broccoli florets
50g onion, chopped
350g chicken fillet, diced
10ml (2 tsp) dried basil
15ml (1 tbsp) garlic purée
200g cooked pasta
300ml (
1
/
2
pint) white sauce (see page 44)
100g mature cheddar cheese, grated
1 Place the tomatoes, broccoli, onion, chicken fillet, basil
and garlic puree into a 2.5l casserole dish and mix
well. Cook on 70P for 8 minutes, stir once during
cooking.
2 Spread the pasta over the mixture.
3 Pour the cheese sauce over the pasta and sprinkle
with the grated cheese.
4 Place on the turntable and cook using sequence
programming on DUAL GRILL 50P for 10 minutes
then GRILL for 5 minutes.
C
HICKEN
AND
PASTA
BAKE
Serves 4
4 chicken fillets (approx. 200g each)
75ml (6 tbsp) clear honey
30ml (2 tbsp) wholegrain mustard
2.5 ml (
1
/
2
tsp) dried tarragon
30ml (2 tbsp) tomato purée
150ml (
1
/
4
pint) chicken stock
15ml (1 tbsp) cornflour blended with water
salt and pepper to taste
1 Mix all the ingredients, except the chicken, together
in a 2.5 litre (approx. 4 pint) casserole dish.
2 Add the chicken and turn over to coat with the
sauce.
3 Cook on 70P for 25 minutes.
Turn the chicken over and re-arrange in the sauce
several times during cooking.
H
ONEYED
CHICKEN
Serves 4
150g yellow pepper, sliced
125g onion, sliced
50g sun-dried tomatoes, sliced
50g black olives, sliced
400g canned, chopped tomatoes
30ml (2 tbsp) red wine
2 cloves of garlic, crushed
1 tbsp tomato puree
4 chicken fillets (approx. 200g each)
1 Place all ingredients into a 2.5l casserole dish, mix
well.
2 Cover with lid and cook on 70P for 25’00, stir twice
during cooking.
M
EDITERRANEAN
CHICKEN
RECIPES
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