recipes_Australia_Issue_130_May_2017

family cooking for 2

18 recipes+ MAY 2017

LUNCH

DINNER

Chicken & Mushroom

Ragu with Creamy

Polenta

SERVES 2 PREP 10 minutes + cooling

COOK 30 minutes

300g chicken breast fillets

1 tablespoon vegetable or olive oil

200g button mushrooms, thinly sliced

¼ cup chopped flat-leaf parsley,

plus extra, to serve

2 cloves garlic, crushed

1 cup milk

½ x 500g can creamy chicken soup

1 quantity Creamy Polenta (recipe, right)

1 Place chicken in a large, deep frying pan.

Cover with cold water. Bring to a simmer

over moderate heat. Reduce heat; simmer,

covered, for 10 minutes or until cooked.

Transfer chicken to a heatproof plate. Cool.

Shred. Empty water from pan; wipe clean.

2 Heat the oil in same pan over moderate

heat. Add mushroom; cook and stir for

3 minutes or until tender. Add parsley

and garlic; cook and stir for 1 minute or

until fragrant. Stir in milk, chicken soup

and shredded chicken. Bring to the boil.

Reduce heat; simmer, uncovered, for

15 minutes or until thickened.

3 Reserve ½ cup of chicken ragu. Serve

the remaining ragu with Creamy Polenta,

sprinkled with extra parsley.

Creamy Chicken

& Mushroom Toasties

SERVES 2 PREP 5 minutes

COOK 5 minutes

4 slices wholegrain bread

20g butter, softened

2 slices tasty cheese

Reserved Chicken & Mushroom Ragu

(recipe, left)

1 Preheat a sandwich press. Spread bread

with butter.

2 Place bread, buttered-side down, on a

clean work surface. Top with cheese and

reserved chicken ragu, then remaining

bread, buttered-side up.

3 Cook sandwiches in prepared sandwich

press for 2 minutes or until heated and

golden brown.

Creamy Polenta

SERVES 2 PREP 5 minutes

COOK 5 minutes

2½ cups boiling water

2 large chicken stock cubes

½ cup instant polenta

⅓ cup freshly grated parmesan

20g butter, chopped

Combine the water and crumbled stock

cubes in a saucepan. Bring to the boil.

Gradually whisk in polenta; cook and

whisk for 4 minutes or until quite thick.

Stir in parmesan and butter.