English christmas dinner pasta recipe

English Christmas Dinner Pasta recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking to put a unique twist on your Christmas dinner this year? Look no further than this delicious English Christmas dinner pasta recipe. Combining traditional holiday flavors with a modern twist, this dish is sure to be a hit with your family and friends. With a creamy sauce, tender pasta, and a medley of seasonal ingredients, this recipe is perfect for those looking to try something new for their festive feast. So, grab your apron and get ready to create a memorable Christmas dinner with this mouthwatering pasta dish.

Keywords: English, Christmas dinner, pasta recipe, holiday flavors, creamy sauce

English christmas dinner pasta recipe details

English christmas dinner pasta recipe, recipe Rating: 4.7
Number of votes:116 

Ingredients

1 medium	chicken breast, skinless and cut into strips. (You could use left over turkey!)
1	rasher of unsmoked back bacon, cut into pieces
1	pork sausage, skinned
1	onion, chopped
150 g	pasta (penne rigate or spirals)
4	Brussels sprouts, chopped
1 small	parsnip, peeled and sliced into thin wafers with a potato peeler
2 tbsp	olive oil
	salt and freshly ground black pepper, to taste
1	chicken stock cube
1 glass(es)	dry white wine
½	lemon, zested and juiced
1 tsp	sugar
½ tbsp	sage leaves, chopped
1 tbsp	sage and onion stuffing

Instructions

Make up a small quantity of stock with the stock cube, the wine and some boiling water. Add the lemon juice and sugar and stir in the sage and onion stuffing.

Break up the sausage meat finely and fry in a pan until it makes golden crumbs. Set aside. In the fat, fry the parsnip wafers until they go golden brown and set aside.

Put some water on to boil and when boiling add the pasta and a good pinch of salt.

Heat the olive oil in a frying pan and fry the onions until translucent. Add the bacon and chicken strips and continue to stir fry. Add the chopped sprouts and stir fry until wilted. Add the stock, wine and stuffing mixture with the sage leaves and continue to cook until the stock is reduced somewhat and the chicken cooked through. Remove from the heat.

Drain the pasta, and empty into the pan with the chicken mixture and stir to mix thoroughly. Sprinkle over the sausage crumbs and cooked parsnip peelings.

Serve with a sparkling white wine.

If liked you can add a few chopped cooked chestnuts.

Preparation time:
ca. 15 min
Grade of difficulty:
medium
Calories per portion:
n/a