Fusilli with chicken and mushrooms

My husband has been a happy man lately. And this website is to blame for it! Because i love cooking, you would be forgiven if you think i like to try out new things when it comes to things culinary. But, no, i am the kind who would stick to ‘tried and tasted’ stuffs and not venture out of my comfort zone when it concerns my taste buds.

i am the fussiest eater my clan has produced. The number of things i like to eat can be counted on one’s fingers and still have some fingers left over. i dislike most vegetables and am not keen on trying out other cuisine apart from the one i have been exposed to – ironic when this site claims to be a ‘culinary journey’!

But, lately, because of my desire to have more varied recipes – after all, how many times can i cook and cook different versions of chicken curry – i am slowly transforming. i took the first step by taking to roast chicken which i normally shun. And then, to noodles which i avoid unless starving is the other option.

The other day, while shopping, my husband (pushing his luck), suggested that maybe we could try pasta one of these days now that i have gotten over my noodle phobia. Well, as his luck would have it, it was one of those rare days when my generous mood was paying me a visit and i grabbed a packet of pasta and spaghetti with absolutely no idea of ways to cook them.

What use is the net for if not to solve such dilemma, eh? So, after poring over several recipes, i made pasta with leftover chicken roast and vegetables and yes, it was good. Funny how you insist on missing out on the good things in life because you are so bent on keeping a closed mind.

So, a new journey begins. Where i will try to conquer my aversions and hopefully manage to create something new and keep an open mind (and mouth). Wish me luck. Oh, Ema would be so happy to know her fussy daughter is changing her wicked ways in the prime of her life!

Fusilli pasta with chicken and vegetables

Things you need:

Dried fusilli pasta

About a cup of shredded roast chicken

3 asparagus

2 shallots – sliced

3-4 plum tomatoes

A handful of spinach – chopped

Portobello mushrooms – 2

Olive oil

Salt and pepper to taste

The method:

Heat some olive oil in a skillet. When very hot, add the sliced mushrooms. When the underside is seared, toss the mushrooms – not before as it will release moisture (this is a tip i really found useful – you cannot imagine the improvement in flavour). Cook for another 5 minutes or so.

Add the sliced onion and when limp, add the asparagus (chop off the tough ends and slice) and chopped tomatoes . Season with salt and pepper.

In the meantime, you can start boiling the fusilli pasta – follow the instructions on the package. i do not prefer pasta al dente and so i cook a little longer than called for. i know, i am so gauche.

Add the chopped spinach and when limp, add the cooked fusilli pasta and give it a good stir so as to mix everything properly. Did i forget something? Oh yes, the chicken. Add the shredded roast chicken when you add the asparagus or anytime you like. (we had leftover from the roast chicken – one whole chicken is too much for two to finish in one go even if one of them happens to be a roast chicken fan – and no, that is not me).

Serve hot.