Quick, healthy and cheap, chicken is the busy cook's secret to a filling and crowd-pleasing meal. But it's all too easy to get stuck in a rut making the same old family favourites. This week, why not try one of the delicious recipes below, from a decadent creamy pasta dish to punchy Bang Bang chicken - there's something to please even the fussiest eaters.

MEDITERRANEAN MOZZARELLA CHICKEN 
Serves 1

1 tbsp extra virgin olive oil

¼ onion, diced

1 garlic cloves, sliced finely

½ x 400g tin chopped tomatoes

Fresh basil, chopped roughly

100ml vegetable stock

125g skinless chicken breast

30g fresh mozzarella cheese, sliced




Mediterranean mozzarella chicken goes well with a side salad

Preheat the oven to 190C/fan 170C/gas 5.

Heat the oil in a frying pan. Add the onion and garlic and saute for 5 minutes, or until the onion softens.

Add the chopped tomatoes, basil leaves and stock then bring to the boil. Reduce the heat and leave to simmer and thicken for 5 minutes, stirring occasionally.

Meanwhile, place the chicken between two sheets of baking paper and use a rolling pin or something heavy to lightly pound the chicken breast to increase the surface area - place the chicken in an oven-proof dish.

Cover the chicken with the sauce from the Emura non-stick pan and layer slices of mozzarella on the top.

Place in the oven and cook for approximately 20 minutes, or until the chicken is completely cooked through and the cheese is melted and golden.

Serve with a side salad.


 



CREAMY CHICKEN & MUSHROOM FETTUCINE
Serves 2

For the seasoned chicken

200g chicken breast or thigh fillets, sliced into 2.5cm x 5mm pieces

¼ tsp each garlic powder, onion powder, salt and black pepper

For the pasta

1 tbsp salt

180g fettuccine or other long pasta of choice

For the sauce

30g unsalted butter, cut into 2cm cubes

100g button mushrooms, sliced 5mm thick

¼ tsp each salt and black pepper

1 garlic clove, minced

60m chardonnay wine or any dry or non-alcoholic white wine

185ml double cream

50g finely grated parmesan

To serve:

Freshly grated parmesan

Pinch of finely chopped chives or flat-leaf parsley




Creamy chicken and mushroom fettucine can be garnished with extra parmesan

Season the chicken - toss the chicken with the seasoning.

Cook the pasta - bring 2 litres of water to the boil with the salt. Add the pasta and cook as per the packet directions minus 1 minute. Just before draining, scoop out 250ml of pasta cooking water (reserve for the sauce). Meanwhile, start the sauce while the pasta is cooking.