Category Archives: Poultry

Jamaican Jerk Chicken Kebabs, Coconut brown rice and roast Broccoli

Jamaican Jerk kebabs are so delicious and easy!

The great thing with this recipe is that you just blitz the marinade in the blender, pour it over the cubed chicken and let the magic begin. They end up being so juicy and tender and flavourful, that I honestly don’t know why I don’t make every week.
As for the coconut rice……mmmmmh. I love brown rice because of the bite it has but if you prefer white rice go right ahead, adjust the cooking time accordingly because this brown rice I have from my health food store takes about 40 minutes because it is completely raw and hasn’t been pre cooked. So check the package before you start with whichever rice you choose, you don’t want to end up with rice pudding. You may have to adjust the cooking liquid accordingly.
The roast Broccoli is actually one of my favourite cooking methods for cauliflower and broccoli and I rarely eat it any other way. I always make twice as much for my Buddha Bowl or salad the next day. I pre steam the Broccoli in the microwave for two to three minutes with just the water that’s attached from rinsing. Then throw it into a hot frying pan with a drizzle of olive oil and salt. Simple can be soooo good.

Serves 4


For the Jamaican Jerk kebabs:
• 1 lb. Chicken breast, cubed
• 4 spring onions
• 2 garlic cloves
• 1 red chili
• 1 piece of fresh ginger, peeled
• 1 tsp. Cumin
• 1 tsp. Smoked paprika
• 1 tsp. dry thyme
• Juice of one orange
• 2 tbsp. honey
• 1 tsp. allspice
• 3/4 tsp. Salt
• 1/2 tsp. cinnamon
• freshly ground pepper

For the Broccoli:
• 1 lb. Broccoli florets
• 2 -3 tsp. Olive oil
• Salt to taste
For the Coconut rice:
• 1 1/2 C. brown or whole grain rice rinsed
• 2 C. Coconut milk
• 2 – 3 C. water
• 1 small onion chopped fine
• 1 clove garlic peeled and grated
• 1/2 tsp. Salt


For the coconut rice:
1. Put the coconut milk and 2 cups of water in a large pot with the onion garlic and salt.
2. Bring to a simmer.
3. Wash the rice thoroughly until water runs clear.
4. Add to the pot.
5. Bring to a simmer again and cook for about 40 minutes depending on which rice you use.
6. Add more water if necessary.
7. When the rice is done, drain.
8. Turn off the heat, but leave the pot on the burner, covered. Allow the rice to sit for another 5 to 10 minutes, or until you’re ready to eat. Your coconut rice will stay warm this way.
9. Fluff the rice with a fork, and serve

For the chicken:
1. Place all the ingredients for the marinade in a food processor.
2. Blend until it is pureed.
3. Place the chicken cubes in a glass bowl and pour over the marinade.
4. Leave to marinate for a few hours or overnight.
5. Take out of the marinade and pat dry the chicken dry with kitchen paper.
6. Thread on to wooden skewers.
7. Heat griddle pan to medium.
8. Brush kebabs with a little oil.
9. Cook for about 5 – 7 minutes depending on size, turning frequently.
For the Broccoli :
1. Rinse the Broccoli florets thoroughly.
2. Place in a microwave safe bowl and cover partially or use a special steamer.
3. Microwave for 3 minutes.
4. Remove from microwave and let the steam evaporate.
5. Heat a large frying pan and add the oil.
6. Add the Broccoli and fry until golden and crispy on medium high heat. About 5 minutes.
To put the bowl together:
Place some rice in a bowl, Add the roast broccoli. Place the Jamaican Jerk Chicken kebabs on top and serve with mango, radishes, lime wedges and mango chutney.

Myra. XO

Rosemary Garlic Roast Chicken with Honey and Grapes

You really can’t beat a one skillet chicken dinner!

This seriously delicious chicken one pan dish is everything you want, juicy, tender, fall off the bone and crispy on the outside with a hearty finger licking gravy. Serve with lots of french baguette to mop up those juices.

Easy, healthy, comfort food. I mean, you can’t go wrong with Chicken.
I roast this chicken in my cast iron pan, because the crispiness and browning on the chicken is unsurpassable, and because the pan goes from the stove to the oven, which obviously is a major plus.

If you don’t have a cast iron pan don’t worry, any other frying pan will work too, but you will have to transfer the chicken to a baking dish when it goes into the oven.

I start by browning the chicken on the stove to get a nice browning on the chicken and to seal the meat, then I finish it off in the oven for another 20 minutes or so which gives you enough time to get your sides dishes ready and set the table.
It’s seasoned with thyme, rosemary and garlic, and then I added some honey and grapes to make it the perfect comfort dish. I also added a splash of white wine for the gravy. Which by the way is an amazing gravy, full of flavour.
I don’t pour gravy over the chicken because I want to keep the chicken crispy.

 Prep time : 15 minutes

 Cooking time : 20 – 30 minutes

 Serves : 4


  • 1/4 Cup olive oil
  • 2 lbs. chicken, legs and  thighs (I used legs and boneless thighs)
  • 3 cloves of garlic
  • 1/2 Cup red seedless grapes
  • 2 sprigs Rosemary
  • 1 tbsp. fresh Thyme leafs
  • Salt and pepper
  • 1 tsp. Poultry seasoning
  • 1 tsp smoked paprika
  • 8 rashers smoked bacon or pancetta
  • flour for drenching plus 2 teaspoons for gravy
  • 1 tbsp. honey
  • 1 large glass dry white wine


Pre heat oven to 190°C / 375° F

Take out a piece of parchment paper and lay it out on a board. This makes cleaning easier and seasoning too.

Place chicken pieces on top and season with salt pepper, poultry seasoning and paprika. Toss about by lifting the sides of the paper.

Add a few tablespoons of flour to the chicken and toss the chicken around again to coat all over.

Put a (cast iron) skillet on the heat. Add the olive oil when hot and start frying the chicken on both sides.

Meanwhile cut the bacon into small pieces and set aside. Peel the garlic and chop roughly.

When the chicken is browned, lower the heat and add the bacon, garlic and herbs to the pan. Stir around a bit to mix all the flavours and add the wine. Drizzle over the honey and add the grapes,   now transfer to the oven placing the baking dish on a rack in the middle of the oven and cook for 20 to 30 minutes until nice and crispy on top and cooked through.

Alternatively, if you don’t have a cast iron skillet, transfer to an oven safe dish that has been pre heated in the oven.

Serve with crusty bread.



Buffalo Pulled Chicken Enchiladas

The creamiest Enchiladas you will ever make, slightly spicy and so delicious.  Perfect comfort food, for any time of year and any left overs freeze well.
I served it with a salad and it was more than enough for four people since they’re quite filling.
You could also feed six people from this recipe and serve with a side of  rice and beans,  a salad or some corn.

Serves: 4 – 6
• Buffalo enchilada sauce
• 3 small chicken breasts or two large
• salt and pepper for the chicken breasts
• 1/2 C. cream cheese, softened and at room temperature
• 2 cups mozzarella
• 1 sliced avocado to serve
• some pomegranate seeds for decorating (optional)
• 8 medium Tortillas, soft
• 1/4 C. sour cream to serve

• 1 tbsp. olive oil
• 1 tbsp. flour
• 1 tbsp. taco seasoning
• 1 can chopped tomatoes
• 1 can water (from the tomatoes )
• 1 tsp. dried oregano
• a dash of cinnamon
• 1 tsp. coconut sugar
• 1 tsp. honey
• 1/2 tsp Buffalo Hot sauce like Frank’s (or more), taste as you go!!

Add oil to a pan and add the flour. Cook for two minutes on medium high and add the seasoning and give it a stir.
Add the remaining ingredients and let simmer for about five minutes.
Blend the sauce at this point with a hand held blender for a smooth result.
Season the chicken breasts with salt and pepper.
Place the chicken breast in the sauce, bring to a simmer and cover partially. Let simmer for 15 to 20 minutes depending on the thickness of the chicken breasts.
Remove the chicken breast form the sauce and place on a large plate, shred with two forks.
Mix the sauce with the cream cheese.
Place one cup of the sauce mixture over the shredded chicken together with 1/2 cup of grated mozzarella. Mix with a spoon.
Cover the tortillas with a damp cloth or kitchen towel and heat for 30 seconds in the microwave to soften.

Divide the chicken mixture over the tortillas and roll them up.
Get out a baking dish and cover the bottom with a thin layer of sauce.
Place the filled tortillas on top with the seam down.
Lightly spray the tortillas with cooking spray. This will help the tortillas turn golden in the oven. Place baking dish in the oven, uncovered, for 8-10 minutes or until the tortillas begin to turn golden.
Remove the baking dish from the oven. Pour the remaining sauce over the enchiladas and sprinkle remaining cheese over the sauce.Lightly cover baking dish with aluminum foil and place into the oven for 20 minutes. Remove foil after 20 minutes and bake, uncovered, for an additional 10 minutes or until the cheese is golden. Remove from oven.
Pour over the sour cream and place sliced avocado on top. Sprinkle with pomegranate seeds.
Note: if kids are eating it might be an idea to omit the hot sauce all together and put the bottle on the table for the adults to add.
Myra XO

Spiced Roast Chicken

This is our go-to roast chicken recipe. It’s one of my favourite recipes, and I use it again and again because it always turns out great without too much effort. Pretty much fool proof.
It’s a combination of Mexican flavours, but also Smokey Bbq.
The spice mix is easy to make with ingredients you probably already have in your spice cabinet and it’s great on all sorts of things like burgers, chicken tenders fried up in a pan or even just oven-fries.
The Chicken gets a beautiful deep golden crust, the flavor is smokey, spicy, salty and sweet all at the same time.

Cooking time : 2 1/2 hrs.

Prep time : 20 minutes



• 3 tsp smoked paprika
• 1 ½ tsp salt
• 2 teaspoons brown sugar or coconut sugar
• ½ teaspoons crushed dried chili flakes
• 1 teaspoon freshly ground black pepper
• ½ teaspoon garlic powder
• ½ tsp. Onion powder
• 1/4 teaspoon cumin
• A pinch of cinnamon
• 3 tablespoons olive oil


• 3 pound chicken
• 2 heads of garlic separated into cloves
• Thyme, rosemary, bay leaf


• Potatoes, peeled and quartered


Pre heat the oven to 160 C / 320 F
Wash the chicken with cold water and pat dry with kitchen towel. Sit on a board.
In a bowl mix the ingredients for the spice rub and add the oil to form a thick-ish paste.
Hold the chicken with one hand and with the other loosen the skin by inserting a finger between the skin and the breast forming a pocket. You can also do this by using the back of a wooden spoon. But be gentle as not to break the skin.
Put a few teaspoons of the past under the skin and spread out, repeat with the other breast.
Rub the remaining paste all over the chicken and inside the cavity.
Tie the legs together with kitchen twine.
In the cavity insert the herbs and one head of garlic separated into cloves.
Place the chicken in a roasting tin that has been lined with baking paper (easier to wash up) .
Cover (only the chicken and not the entire tin) very loosely with a piece of tin foil that is the same size as the chicken.
Place in the middle of the oven and bake for two and a half hours. Basting twice during cooking, by pouring the juices from the baking tray over the chicken.
After one hour add the potatoes and toss thru the juices and fat in the tin.
After an hour and a half, remove the tin foil.
Bake until golden and crispy.
Remove from oven and let rest for 15 minutes, loosely covered with foil.


Myra XO

chicken banh mi

Lemongrass and Ginger Grilled Chicken Banh Mi with Ginger Lime Sriracha Mayo

chicken banh mi


Don’t let the long list of ingredients put you off, this is actually very easy, there are just a few steps that need to be taken, and believe me you won’t be sorry. Because these Lemon grass and Ginger grilled Chicken Banh Mi are the business!
The smell in my kitchen when I was grilling the chicken was incredible…
Grilling the chicken gives it an amazing caramelized crispy sticky outside. Serve on a warm baguette with crunchy Vietnamese Slaw and drizzle with the ginger lime Sriracha mayo. Full of sweet, savoury, sour and spicy notes
Good times, I promise!


• 4 Baguettes
• Grilled Chicken, sliced
• Vietnamese Slaw
• Ginger Lime Sriracha Mayo
• Cucumber, about half, sliced
• Cilantro (Koriander) , a handful. Roughly chopped
• Lots of paper napkins!

• 1 pounds chicken breasts or thighs, de-boned

• 2 tbsp. soy sauce
• 2 tbsp. fish sauce
• 1 tbsp. coconut sugar
• 1 tbsp. honey
• 2 tbsp. chopped cilantro
• 2 tsp. fresh peeled and grated ginger
• 1 lemongrass stalk, bashed with the side of a meat hammer
• 1 tablespoon chopped Thai (or Sweet) basil
• 1 tsp. hot sauce
• Zest and juice of 1 medium lime
• 1 garlic clove , minced (about 1 teaspoon)
• Cooking oil spray
• Freshly ground black pepper

chicken banh mi

1. Whisk all marinade ingredients together in a measuring cup. Pour over chicken thighs or breasts and seal bag or place in a large dish and cover.
2. Marinate for at one hour or up to 4 hours in the refrigerator.
3. Remove from fridge and bring to room temperature one hour before grilling.
4. Heat your griddle pan.
5. Remove chicken from bag. Pat dry with kitchen paper. Discard marinade.
6. Spray both sides of thighs with oil. Place on griddle pan.
7. Season generously with black pepper.
8. Grill for about 2 minutes on each side on high.
9. Lower the heat.
10. Continue grilling until thighs are done, about 7 to 10 minutes more. Chicken will feel firm to the touch. Let rest for 5 minutes before cutting.

chicken banh mi

chicken banh mi

• 2 cups shredded cabbage
• 4 spring onions, finely sliced
• 2 medium carrots, cut in to julienne
• 1/2 Mango, peeled and cut in to julienne
• 1 cup bean sprouts
• 1/2 bunch coriander, washed
• 1/2 bunch Thai basil
• 1 long red chili, de-seeded
• 1/2 garlic clove, finely chopped
• 1 tsp. ginger, peeled and grated
• 1/4 cup lemon juice
• 2 tbsp fish sauce
• 2 tbsp. ginger syrup (from the jar of candied stem ginger)

chicken banh mi
1. Place cabbage in a bowl with the spring onions, bean sprouts and carrots. Roughly chop the coriander and Thai basil and add to the bowl. Cut the chilli in half then cut across into fine strips.
2. Add the chilli to the bowl.
3. Place the remaining ingredients into a small jar and shake well until the sugar has dissolved. Dress the salad.
4. Put on some plastic disposable gloves and start mixing well with your hands – make sure it all gets covered in dressing or it will taste bland.

• 3/4 cup Mayo
• 1 piece candied stem ginger in syrup, finely chopped or grated
• 2 tsp. Sriracha sauce
• Juice of half a lime
1. Place all the ingredients in a bowl and mix with a spoon.

chicken banh mi
Pre heat the oven to 200° C / 400° F
1. Slightly dampen the baguettes with a little water. Wrap them in foil and heat them in the oven for about 10 minutes.
2. Remove from oven. Remove foil and discard.
3. Carefully slice open. Hot!
4. Spread a generous amount of the Ginger Lime Sriracha mayo on the bottom of the baguette.
5. Then a layer of sliced cucumber.
6. Then the grilled chicken.
7. Top with Vietnamese Slaw
8. Sprinkle over some cilantro
9. Drizzle over some more mayo
10. Put the top of the Baguette on.

Serve with plenty of paper napkins!

Myra XO

chicken banh mi

Bbq Honey Chicken Tenders Cobb Salad with Green Goddess Dressing

Let’s celebrate Spring in full glory with this amazing refreshing salad. It’s super easy to make and you can easily substitute the chicken with some succulent Shrimp or any other protein you like.


  • 1 lb. chicken tenders
  • 2 tsp. Cajun seasoning
  • ¼ cup bbq sauce
  • 1 tbsp honey
  • 1 tbsp. olive oil for frying
  • 1 head of lettuce
  • 2 red bell peppers
  • 20 cherry tomatoes (more or less)
  • 2 -4 hard boiled eggs
  • 1 small can of corn, drained
  • 1 – 2 avocados, peeled and stone removed
  • 1/3 cup olives
  • handful baby carrots


  • 1 avocado, peeled and stone removed
  • ½ cup natural yoghurt of choice
  • ½ cup natural sugar free milk of choice
  • Small handful of fresh Basil* see note
  • Small handful of fresh Dill* see note
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • A dash of tabasco
  • Juice of half a lime
  • ¼ cup olive oil
  • Salt and pepper
  • ½ cup of water or more for the right consistency


  1. First we’ll marinate the chicken, place the chicken tenders in a bowl and season them with the Cajun seasoning , then add the bbq sauce. Mix to combine and cover. Place in the fridge to marinate, overnight if possible but any amount of time is good.
  2. Take out a large plate or platter and arrange a layer of lettuce on it.
  3. Meanwhile wash the peppers and pinch them with a fork all over, put them on a plate and microwave for 6 minutes, remove and cover with foil straight away. This is so the skin will loosen from the peppers. When cool enough to handle pull away all the skin and tear the peppers into strips, place them on the lettuce in a single diagonal row.
  4. Cut the tomatoes in half and arrange in a row on the lettuce
  5. Cut the eggs in quarters and arrange on platter.
  6. Repeat with the remaining ingredients.
  7. For the dressing, combine all the ingredients in a blender, and run until all is smooth. Add the water until you have the desired consistency.
  8. Now heat a non stick frying pan large enough to hold the chicken tenders in one layer and set to high heat.
  9. Add the olive oil and place the tenders in the pan, cook on one side for two minutes and turn. Cook for another two minutes and lower the heat to low.
  10. Cook for another two minutes or until cooked thru, check by pulling a piece open.
  11. Add the tablespoon of honey and stir around so it starts to caramelize. Turn off the heat and place the chicken tenders on the salad right before serving.
pistachio dukkah chicken

Pistachio Dukkah crusted Chicken skewers with Za’atar Yoghurt Dip

pistachio dukkah chicken

Pistachio Dukkah makes everything better, seriously, I make a big batch and besides putting it on these awesome juicy chicken skewers, I put it on Avocado toast, Salads and any other kind of savory sandwich. It adds a nice spiced crunch with nuttiness that I just love. So make a double batch while you’re at it because it’s just great to have some on hand.
The other thing that makes these skewers so awesome is the Tahini marinade. Yes Tahini… so good.
Tahini, with garlic and lemon juice, oregano and yoghurt. So simple and yet so full of flavour. I think we’ll be eating this a lot.
Za’atar is a middle eastern spice mix of fresh thyme, sesame seeds, sumac and salt. It’s also delicious to dip bread in olive oil first and then Za’atar as a snack.

Prep time : 20 minutes
Cooking time : 20 minutes
Serves : 4


For the Chicken:
• 3 large skinless Chicken breasts or 4 small ones, cut into cubes
• 2 tbsp. Tahini paste
• 2 tbsp. lemon juice
• salt and pepper
• 1 tsp. oregano
• 1 clove of garlic, peeled and grated
• 2 tbsp. plain yoghurt

For the Pistachio Dukkah:

• 1/2 cup Pistachios, shelled
• 3 tbsp. Sesame Seed s
• 3 tbsp. Coriander seeds
• 3 tbsp. Cumin
• 1 tsp. Garlic Powder
• 2 tsp. Onion Powder
• 1/2 tsp. Salt
• 2 tsp. ground black pepper,
• olive oil for drizzling

For the Za’atar Yoghurt Dip:

• 1 cup plain Yoghurt
• 2 tsp. Za’atar
• a drizzle of olive oil

pistachio dukkah chicken


To marinated the chicken, place tahini paste, lemon juice, salt, pepper, oregano, garlic and yoghurt in a bowl. Mix with a spoon and add the chicken cubes. Cover with foil and place in the refrigerator to marinate for at least a few hours an preferably over night.
Pre-soak wooden skewers in warm water for 20 minutes.
Pre heat the oven to 200 C / 400 F
To make the Pistachio Dukkah, get out a frying pan and place over medium heat. Toast the sesame seeds, coriander seeds and cumin for a minute or two stirring constantly and until fragrant. Remove to a plate and let cool.
Meanwhile, tip the pistachios into a small food processor and blitz until finely chopped, but still with some texture, add the toasted seeds and spices into the processor and blitz again until finely chopped. Set aside until ready to use.
Make the Yoghurt dip by simply mixing the ingredients, place in a bowl until ready to serve. Sprinkle with some pomegranate seeds if you like.
Thread the chicken pieces onto the skewers and sprinkle generously with the Pistachio Dukkah, pressing it in with your fingers.
Meanwhile, heat a griddle pan over a medium-high heat. Spry with some oil. Cook the chicken skewers , turning regularly to prevent burning. When nicely charred, but not cooked through, transfer to a lined baking tray. When all the chicken skewers are browned, drizzle them with some more olive oil. Pop the chicken into the oven for about 5-10 minutes, or until they are cooked through. Serve the skewers with the Za’atar yoghurt dip and some more Dukkah.


Myra XO

pistachio dukkah chicken

chicken zucchini

Chicken stuffed Zucchini

chicken zucchini

Fresh Zucchini is stuffed with hearty chicken and sauce, topped with cheese and baked to perfection making this a delicious low-carb and gluten-free dinner!
These zucchini boats are for low-carb lovers and just about anyone else! We all have those nights when we crave a large slice of pizza or lasagna but don’t want all the carbs at night. With these zucchini boats, you get all the deliciousness without the carbs because the zucchini crust is used as the base.

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Servings 6


• 4 medium zucchini or 8 small

• 1 pound chicken breast

• 1 small can of corn (drained) omit if your diet is strict

•1 tablespoon olive oil

• 1/2 cup onion chopped

• 2 cloves garlic minced

• 1 cup marinara sauce

• 1 tablespoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

• 1 cup low-fat shredded cheddar or mozzarella cheese

chicken zucchini

chicken zucchini


1. Preheat oven to 190 C/375 F. Slice zucchini in half, and carve them out with a spoon. Chop the zucchini ‘meat’ and set it aside. Line zucchini boats on a baking sheet lined with parchment paper or lightly greased with oil.

2. Heat olive oil in a non-stick skillet. Cook onion for 2-3 minutes or until it begins to golden. Add the garlic and cook for a few seconds. Add meat and cook until it’s no longer pink, 3-5 minutes. Add the marinara sauce, zucchini pulp, italian seasoning and salt + pepper. Simmer for 8-10 minutes.

3. Spoon mixture into zucchini boats and top each with shredded cheese. Bake for 20-25 minutes or until zucchini is cooked and the cheesy is fully melted and bubbly

Myra Xo


Char Siu Chicken

Char Siu Chicken

This is a delicious and simple recipe for Char Siu Chicken, made in the comfort of your own home with just a few ingredients in less than ten minutes.

And better than take out! What I truly miss in my village is a China Town, a great China Town like in new York where you can buy amazing take out like Roast meats or Duck. Just thinking about it makes me hungry (again).
But I have come up with this super easy and quick Char Siu Chicken which satisfies my Asian Food cravings. There are tons of recipes out there for Char Siu mostly using pork but I love making it with chicken breast. I don’t add any food coloring, but you can if you like and want the visual resemblance. Since I’m not grilling on charcoal which gives the authentic flavour, I’ve added some liquid smoke. This is optional because it still tastes great if you don’t have it in your pantry. You’re going to love it, its sticky, it’s sweet and super juicy.
It’s best left to marinate over night but a few hours will give a great flavour too.

Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Servings: 4


• 1 lb. Chicken Breasts
• 1 1/2 tbsp. Soy Sauce
• 2 tbsp. Hoisin Sauce
• 1 tbsp. Honey
• 1 tbsp. Brown Sugar
• 1 tsp. grated ginger
• 2 cloves Garlic, peeled and grated
• 1/2 tsp. Five spice
• 1 tbsp. Lemon Juice
• Few drops liquid smoke
• A little oil for griddle pan

Char Siu Chicken



Mix all the marinade ingredients in a rectangular dish big enough to hold the chicken breasts in one layer.
Place the chicken breasts in the marinade and turn to cover completely.
Cover with cling film and put away in the fridge for a few hours or overnight.
Remove the chicken breast from the fridge about 30 minutes before grilling.
Heat a griddle pan to medium heat and brush with a little oil.
Take the chicken breasts out of the marinade and place onto the griddle pan.
Grill for about 4 to 5 minutes on each side until cooked thru.
Remove to a cutting board and gently cover with foil, rest for a few minutes before cutting into slices. Serve straight away with Asian Coleslaw (see recipe under starters/salads).


Myra XO

Browned Sage Butter and Turkey Pasta with wild Mushrooms and Prosciutto.



I can’t believe it’s already boxing day, and the count down to New Years has begun. I truly hope everyone had a great Christmas. Now we can sort of relax for a week or so, take a breath, relax, cook some simple meals and get ready for the end of the year.

This easy pasta dish is perfect for the “in between” days, make it with left over turkey, or use fresh turkey or chicken. And by all means throw in any left overs, like a little gravy, some vegetables or whatever you like.

This easy recipe is done in under half an hour.



Serves 4



2  to 3 medium chicken breasts,or 2 cups cooked leftover turkey, torn to pieces.

salt + pepper, to taste

4 tbsp. olive oil

4 tbsp. butter, divided

4 slices prosciutto

1 medium onion, peeled and chopped fine

1 garlic clove peeled and grated

2 tbsp. flour


1/2 cup white wine

1 cup stock

1/4 cup fresh sage

pinch of fresh nutmeg

1 lb. Pasta, cooked

1  cup mixed wild mushrooms

1 small onion

1 clove garlic, minced or grated

freshly grated parmesan cheese to serve

1/4 cup mascarpone or heavy cream

2 tablespoons fresh parsley, chopped






Season chicken with salt and pepper.

In a large skillet over medium high heat, melt 4 tablespoons of butter with 2 tablespoons olive oil. When the butter and oil start to sizzle, add  chicken and sage leafs and cook for 15 minutes on medium low, turning occasionally. Place the sage leafs on top of the chicken.  I like to use a cast iron pan for this because it gives the chicken a perfect crust.  Remove and transfer to plate.

Add the prosciutto to the pan and brown on both sides, for about two minutes, remove and transfer to plate.

Add the onion to the pan and cook gently for 4 minutes, add the garlic. Stir around and add the flour, cook for one minute and add the wine and stock, stirring to create a smooth sauce.

Add the mascarpone or cream, mix thru. Add the shredded chicken and two slices of torn up prosciutto.

Meanwhile, bring a large pot of salted water to a boil and boil the pasta until al dente.

Heat another large skillet over high heat, add the remaining olive oil. Once hot, toss in the mushrooms in a single layer. Without stirring cook them until golden brown, flip them over.Transfer half the mushroom to a plate.

When the pasta is done cooking, drain but DO NOT RINSE! add it to the pan with the mushrooms and toss well. Add the cream sauce with chicken heat thru. Scatter over the remaining wild mushrooms, some parsley and serve straight away. Top with some of the crispy prosciutto. And serve with Parmesan.



If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day.


Not quite what you were looking for? How about Garlic Herb Shrimp with Bacon over Angel Hair Pasta