I am possibly the most flippant person I know; I change my mind like the wind. I’ve decided to quit Slimming World after just 8 weeks – I admit I felt too deprived! To be fair, I had lost half a stone, which is half the weight I really wanted to, but I’ve resided to the fact that I’d rather be fat and satisfied.
Okay, that’s a slight exaggeration, I’m not exactly fat, at 9 stone 9 pounds I’m perhaps a few pounds off my ideal. It’s quite possible that if you don’t have the type of relationship I do with food you’d be okay with Slimming World, but I’m a food blogger and limiting myself to certain types of foods was never going to work. What is it they say, “It’s better to have tried” and all that…?
I have times when I feel like being super healthy and I admit I’m one of those people who feels smug with myself when I decide to have a salad for dinner or go for an impromptu run. But with the festive season pretty much upon us getting into shape and fitting into my summer clothes isn’t on my agenda right now.
So, keeping in theme with my ‘eating what I god damn like’ attitude, I made the most delicious supper tonight. It was inspired by a dish I had at Frankie and Benny’s of all places; I went for lunch with my colleague Jade the other day and had a delicious black and blue pasta dish. It’s a dish they only have on the lunch menu for some bazaar reason, it’s delicious and definitely deserves a place on their regular menu. So I decided to copy the dish, as best I could anyway. I’m sure that those in the know would argue it’s nothing like the real dish, but it really hit the spot and tasted just as good, if not better. That’s right, better!
Black ‘n’ Blue Penne Pasta with Cajun Chicken
- 2 chicken breasts, cut into thin strips
- 1 tbsp cajun spice mix
- 2 shallots, diced
- 2 cloves of garlic, minced
- 50g butter
- 2 tbsp olive oil
- 1 tbsp flour
- 150ml white wine
- 150ml single cream
- 125g Stilton, or similar blue cheese, crumbled
- 250g penne pasta
- Start by placing the chicken strips onto a baking sheet and sprinkling evenly with the cajun spice mix, place into a pre-heated oven at 200 degrees.
- Heat the butter oil in a pan over a high heat and fry the shallots and garlic until translucent, add the flour and stir well. Then immediately add the wine and simmer for a few minutes before adding the cream. At this point you will need to whisk the sauce well to ensure the flour is well combined and not lumpy.
- Meanwhile, boil the pasta - this will need about 12 minutes, or 11 for al dente.
- Crumble the blue cheese into the pan and allow to simmer until the pasta is cooked.
- Drain the pasta, reserving a little of the water (about 60ml), add this pasta water and the pasta to the sauce and stir well to combine.
- By this time the chicken will be cooked through, remove from the oven and stir into the pasta.
- Serve immediately in warmed bowls with a little parmesan if required.