低脂焗意粉

【明報專訊】懶洋洋的周末，總是令人提不起勁。莫說要為家人弄個四餸一湯豐富晚餐，就連到街市的興致亦缺乏。翻翻雪櫃，發現昨晚用剩的雞胸肉，以及早餐用的火腿和脫脂奶，靈機一觸，即想到可與囡囡合作，炮製白汁雞絲火腿意粉。

■意粉DIY
材料：
雞胸肉（切絲）……40g
火腿……40g
意粉（乾）……60g
洋葱粒……80g
罐裝蘑菇……40g
蒜蓉……少許
橄欖油……5g
脫脂奶……400ml
脫脂芝士……4片
麵粉……2平湯匙
調味：
雞粉……適量
胡椒……適量

製作方法
1. 煮滾1公升水，加入意粉煮熟，隔水後用瓷碟盛起，備用
2. 將火腿及雞絲烚兩分鐘備用
3. 燒熱鑊，下橄欖油及蒜蓉炒香，加入洋葱粒炒至金黃
4. 加入脫脂奶
5. 一邊攪拌，一邊下麵粉，攪拌至幼滑
6. 加入調味，可自行加雞湯或水調整白汁的濃稠度
7. 撕開兩片芝士加入，攪至溶化
8. 加入火腿及雞絲拌均
9. 將雞絲火腿白汁淋在意粉上，然後把兩片芝士鋪面，放入焗爐將芝士焗至金黃即成

■大廚輝哥貼士
將雞胸肉切絲並加入小量鹽、糖、橄欖油及粟粉醃數分鐘，烚煮兩分鐘後備用，雞絲就會嫩滑唔「嚡口」

[意粉] 奶油鮮蝦義大利麵

食譜來源 : Masa廚房facebook

作法

步驟1. 適量的鹽巴放入滾水中，再放義大利麵煮熟。用瑞穗鮮乳和蛋黃、起司粉、醬油混合出美味的Carbonara醬。

步驟2. 蝦子用少許奶油放入平底鍋煎炒，再將煮好的義大利麵放入鍋內後即可熄火。

步驟3. 把調好的Carbonara和毛豆倒入平底鍋內攪拌直到略帶濃稠，最後撒上海苔絲即可大功告成。

Seashells with basil, tomatoes, and garlic

1/2 c. extra virgin olive oil
3 garlic cloves, finely chopped or minced
3/4 t. sea salt
1/2 t. red pepper flakes
1 pt. small cherry or teardrop tomatoes (I used sugar plums)
1 lb medium seashell pasta
1/2 c. Parmesan cheese, shaved
1/2 c. thinly sliced fresh basil leaves

Combine oil, garlic, pepper flakes and salt and simmer on very low heat for 5 minutes or so; being careful not to burn the garlic.  Slice half of the tomatoes and stir the tomatoes into the mixture and simmer another 5 minutes.

Remove from heat and place in a large bowl. Place the other half of the sliced tomatoes into the mixture and stir. Let stand for about 30 minutes, stirring occasionally.  (Raw tomatoes get juicy as they stand, which helps create the sauce.)

Meanwhile, cook pasta as package directs for al dente  in a large pot of salted water. When done, drain and toss pasta with tomato mixture, then with the cheese and all but 1 tbsp. basil. Sprinkle remaining basil on top and season with a little salt, to taste.

Source : http://bigsislilsis.com/