They are glad to be back as we are glad they are back home. It didn’t take long for me to get backed up into a corner, “What’s for Supper?” big brother asked. While tending to his avocado on the windowsill, checking if indeed moms taken care of his plants over the past few days. I didn’t even have a chance to answer when I was hit with the facts. At masimo we eat the same thing! We eat, then the aunty offers us more. This is not to say they did not enjoy their time or meals at masimo, he was just pointing out the monotony. We dropped off some items by them the other day and we also got dished up for, pap, mogodu and spinach (rape). I have never given morogo wa rape and chimolia the time of day but I thoroughly enjoyed the way this morogo picked straight from the farm was prepared and will definitely go back to ask for tips. Just a few weeks ago at Dudu’s patlo/magadi, I was making stove top roasted potatoes (so these are a real thing!?). I prefer them from the oven as a matter of fact and someone asked me If I could prepare the morogo wa rape. I flat out had to disappoint her and advised that I’m unfamiliar with it and I’m not prepared to experiment at a formal do.
I have digressed from the question; What’s for Supper? Unlike any other day this is asked, this time it was loaded. The response had to level up! Ready in 30 minutes, this Creamy Tomato Basil Chicken Pasta is a simple but delicious weeknight dinner that the whole family will love. Rich, flavourful, and easy, this creamy chicken pasta comes together so quickly! Packed with fragrant basil, juicy tomatoes, and flavourful chicken. You cannot go wrong with these Itallian classic flavours of a tomato and basil, pairing it up with a creamy sauce is just a dream combination! Had me thinking of one of my favourite pizzas, The Margherita. I appreciate time saving meals during the winter months even more. There’s nothing like a great hearty warm meal that doesn’t have you standing around in the kitchen when you could be wrapped up in a blanki with a good book. Either in front of the fire or just cuddled up. Needless to say the boys were happy with their welcome back meal. Leboko says it’s the best pasta he has ever had. He scores it higher than Spaghetti Bolognaise. That for sure means a lot! Give this yummy pasta dish a go and let us know on our Chellzkitchen page how you enjoyed it!
INGREDIENTS 3 small cloves of garlic, roughly chopped 1 can of tomato 2 tbls tomato puree 1 cup of bail leaves Rigatoni pasta 3 tbls of butter 2 tbls of oil 1 cup of cubed cooked chicken or one fresh chicken breast, sliced into little pieces 1 tsp of dried oregano ½ diced onion 2 tbls Nutriday plain yoghurt
INSTRUCTIONS Heat up olive in a pan Add garlic, onion and oregano and cook for a couple of minutes until caramelised Add can of tomato and puree and cook for a minute Add Nutriday plain yoghurt and cook for one more minute Add basil, salt, stir it and cover Let it cook for about 15 minutes on a low heat In the meantime, if you don't have leftover chicken, heat up butter in a pan Season the sliced chicken with salt and pepper and cook it on each side until golden brown Boil large pot of salty water and cook pasta according to instructions After the sauce was cooking for 15 minutes, once sauce is cooked, blend it either by using hand held blender or in a standing blender in batches until smooth If using standing blender, place the sauce back into your pot, add butter and let it dissolve Then add cooked chicken Add pasta (reserving one cup of pasta water. Mix everything well and sprinkle with some more basil If the sauce is too thick, add some pasta water to thin it out
