Written by Jeanette Smith 28th May 2020
Very low on food in the cupboards due to the Covid issues (still onging, will update you with that saga later!)
So on “Use it up Wednesday”, I had 4 chicken fillets, I found a can of cream of tomato soup in the back of the press – albeit out of date since December 2019! We had a half tub of Salmon Cream Cheese in the fridge which had been in there a week or so. I scraped off the small bit of fluff that had started.
The challenge was on to make a family meal out of this. So armed with pasta, the remains of an onion and some worse for wear mushrooms..I nailed it! And it was beautiful…phew!
- 4 chicken fillets, diced
- Oil for cooking (I used olive oil)
- Half tub salmon cream cheese
- 1 x can cream of tomato soup + a can of water
- 1 500g bag pasta
- Salt and pepper to taste (I used a good lot of pepper)
- Tablespoon oregano
- Handfull chopped mushrooms
- Half a corgette, chopped
- 1 red onion, chopped
First, prepare your veg and chicken, and cook the pasta according to pack instructions.
Heat the oil in a large pan. Add your chicken and salt and pepper. Stir fry until it’s sealed all over.
Add your vegetables and oregano, and stir fry for another 5 minutes.
Stir in the cream cheese, followed by the tomato soup. Fill the empty soup can with water and add that to the sauce. Make sure everything is stirred in and allow to simmer for a few minutes. If the sauce is too thick, add a little more water.
Add in the cooked, drained pasta and mix it all up making sure the pasta is coated well.
Serve with grated cheese is desired.
Ok, this dinner was made literally from an empty cupboard. It fed all 6 of us, with enough left for the lads to eat again at stupid o’clock (the twins are 20 and eat in the early hours, so often go for left overs if we have them). So you could say this meal fed 8 adults!.
Cost: approx €6 to make.