Monday, 10 December 2012
Oven-baked pasta with guinea fowl, cherry tomatoes and soured cream
A couple of days ago, we had an amazing roast guinea fowl. I wanted to do something tasty with the left over meat and steamed asparagus and this is what we had tonight. It was a wonderfully satisfying meal on a wintry Monday night. You can use chicken for this as well.
200 g cooked guinea fowl
300 g cherry tomatoes
1 red chilli, chopped
1-2 garlic cloves, crushed
150 ml soured cream
extra virgin olive oil
freshly ground black pepper
a handful of freshly chopped coriander
200 g pasta
1. Boil the kettle and add the boiling water, pasta and some salt to a saucepan. Cook as per packet instructions.
2. Heat a little olive oil in a non-stick frying pan and add the cherry tomatoes. Cook them over a high heat for 3-4 minutes. Turn down the heat and add the chilli and garlic. Season with pepper and salt. Cook for another few minutes, then add the chopped up guinea fowl, soured cream and coriander. Bring to the boil and take off the heat.
3. Drain the pasta when ready. Pour into an oven-proof dish, pour over the sauce and mix. Bake in the oven at gas mark 5/ 200°C for 15 minutes.