Chicken Soup with Talierini

Chicken soup with taglierini

Ingredients:

1 Chicken Breast (sliced in cubes)
1 round of taglierini (about a handful)
1 potatoe (diced)
1 red pepper (sliced in squares)
1 green pepper (sliced in squares)
6 stalks of green beans (sliced)
1 onion (sliced thinly)
1 clove garlic (crushed)
4 cups water (or chicken stock)
1 T. vegetable oil
Salt to taste

Preparation:

Sauté onion and garlic until onion complete soften. Add Chicken and stir fry for 1 minute. Add stock or water and bring to boil. Add diced potato and simmer for 5 minutes or until potatoes are done. Add beans and red and green peppers. Lastly add taglierini and cook for 2 minutes further. Serve hot.

Good for 2 – 3 servings

This reminds me of my childhood days, but we use misua instead. I just substituted with taglierini coz I can’t find misua here. Taglierini is an Italian egg noodle.

Grilled chicken breast with pepper marmalade

Grilled chicken breast with pepper marmalade

Quite lazy for lunch and didn’t know what to do. Switched the TV channel to BBC Food and caught Sophie Grigson doing pepper marmalade for her dish with Trout fish, my tastebuds wondered if the marmalade would go with chicken, since I always have chicken breast in the fridge. Hmmm… yes the flavors are blending indeed!

I’m quite lucky, I have all the ingredients which Sophie used except for red wine vinegar, which I don’t have, and I added yellow pepper to add color. I’m quite trained to settle with what I have huh, I used balsamic vinegar instead. I think everyone knows how to grill chicken, so I am just going to jot down for the marmalade, for the sake of the record. Well, thanks to Sophie Grigson!

Ingredients:
1 Red bell pepper (sliced in thin strips)
1 Yellow bell pepper (sliced in thin strips)
2 white onions (sliced thinly)
4 Tablespoons olive oil
2 Tablespoons balsamic vinegar
2 Teaspoons sugar
4 Tablespoons water
2 Pieces Star Anis

Preparation:
Cook onion with olive oil, in medium fire, until transparent. Add the peppers and star anis. Continue cooking until peppers are wilted stirring occasionally, add balsamic vinegar, sugar and water, simmer until all the liquid has evaporated.

Grill chicken and serve with the marmalade. This time, I served the dish with bread.