This is a creamy one pot dish thats bursting with flavours. Cacio e pepe sounds posh but it just means "cheese and pepper" Traditionally served mixed through pasta but, as I had none, and in keeping with the ethos of FYF, I substituted it with chicken & mushrooms with a side of New Potatoes. I used a Ninja foodi but this can be done in the oven too. Why not give this a try and let us know how you get on in the comments below. We love to hear your feedback. E x
Prep:-
Slice the chicken into small pieces.
Slice the onions.
Slice the mushrooms.
Slice the Spring onions.
Add the Onion and Chicken pieces to the inner pot of the Foodi. Switch it on and set to Air fry at 180° for 10 minutes.
The chicken will stick together, but just break it up with a wooden spoon.
You can Sauté instead but I prefer the slightly crispy coating on the chicken.
Meanwhile make your Cacio e pepe sauce by adding the Cornflour to a bowl along with a little water and mix to a paste.
Add the chicken stock, black pepper, and 2 cheeses- dried and grated.
Stir through until they are all combined.
Once the chicken has been Air fryed open the lid and switch to Bake.
Pour over the sauce and stir through.
Add the Cream cheese.
Stir through.
Add the sliced mushrooms.
Add the Herbs
Stir.
Close the lid.
Bake at 180° for 15-20 minutes or until the chicken is cooked through.
Open the lid and stir. Add more stock/water if needed
Add the spring onion and salt.
Taste and adjust the seasoning if needed.
Serve hot with Paprika roasted Hassleback potatoes (recipe on the website) and a spinach salad.
Can be served with cooked pasta instead of potatoes.
Easy swaps:-
Chicken thighs for breast.
Mushrooms for brocoli.
Flavoured cream cheese for plain.
Italian hard cheese for Mature cheddar.
Italian herbs for mixed.
Foodi for oven
Tip:-
Conventional oven-200° for 30mns.
or Fan -190° for 30 mns
it would work well on the hob too. Flash fry the onion and chicken, add the sauce, and remaining ingredients then simmer for 30mns or until cooked x
Ingredients
Directions
Prep:-
Slice the chicken into small pieces.
Slice the onions.
Slice the mushrooms.
Slice the Spring onions.
Add the Onion and Chicken pieces to the inner pot of the Foodi. Switch it on and set to Air fry at 180° for 10 minutes.
The chicken will stick together, but just break it up with a wooden spoon.
You can Sauté instead but I prefer the slightly crispy coating on the chicken.
Meanwhile make your Cacio e pepe sauce by adding the Cornflour to a bowl along with a little water and mix to a paste.
Add the chicken stock, black pepper, and 2 cheeses- dried and grated.
Stir through until they are all combined.
Once the chicken has been Air fryed open the lid and switch to Bake.
Pour over the sauce and stir through.
Add the Cream cheese.
Stir through.
Add the sliced mushrooms.
Add the Herbs
Stir.
Close the lid.
Bake at 180° for 15-20 minutes or until the chicken is cooked through.
Open the lid and stir. Add more stock/water if needed
Add the spring onion and salt.
Taste and adjust the seasoning if needed.
Serve hot with Paprika roasted Hassleback potatoes (recipe on the website) and a spinach salad.
Can be served with cooked pasta instead of potatoes.
Easy swaps:-
Chicken thighs for breast.
Mushrooms for brocoli.
Flavoured cream cheese for plain.
Italian hard cheese for Mature cheddar.
Italian herbs for mixed.
Foodi for oven
Tip:-
Conventional oven-200° for 30mns.
or Fan -190° for 30 mns
it would work well on the hob too. Flash fry the onion and chicken, add the sauce, and remaining ingredients then simmer for 30mns or until cooked x