Tag Archives: onions

Easy-Peasy Twirly-Wurly Chicken Pasta

This is an easy-peasy delicious evening meal. I’ve made it with unusual ‘twirly wurly’  coloured pasta which children love! There are no hard and fast ingredients as far as vegetable choice goes. I used five of my favourite – chopped and sliced – onion, leek, celery, garlic and Italian red pepper. Put 3 tablespoons of a good olive oil into a pan and add the vegetables apart from the garlic. Cook on a medium heat to soften. Season with salt and pepper. Add a ‘glug’ of white Vermouth and allow the flavours to combine – 5 minutes. At this point, I added the garlic and  some smoked lardons and the sliced chicken breasts (1 per person). Cook through thoroughly.  Boil the pasta. When the pasta is cooked, drain it and add it to the chicken/vegetable sauce. Take the pan off the heat and mix through a 100ml of cream. Serve with freshly chopped basil and flakes of Parmesan cheese. A great addition would be mushrooms! Alas, on this occasion I was cooking for children with an aversion to this delicious funghi! For the adults, I dizzled a little sweetened Balsamic vinegar. Simple and yummilicious!





Tartiflette is a French dish from the Savoie and Haute Savoie region of France. It is traditionally made with potatoes, Reblochon cheese, lardons and onions. The name tartiflette derives from the Savoyard word for potatoes – tartifles. It is now a very popular dish on menus at restaurants in the ski resorts of France.

For my recipe, I have used a raclette cheese (when melted, it becomes runny), because Reblochon is not available here in Portugal; or if it is, I haven’t found it!


I have used a raclette cheese, in place of the traditional Reblochon.

I love this dish! It can be prepared in advance and reheated and it is wonderfully satisfying, creamy and comforting. It is a great accompaniment with plain roast or grilled meat.


Once the potatoes, bacon/lardons and onions have been fried, transfer to an oven proof dish, weave the pieces of cheese between the ingredients, season and pour over the cream. Cover with foil and cook in the oven at 170 degrees centigrade for 50/60 minutes.



  • 4/5 medium waxy potatoes (approx 700g)
  • 3/4 tbsp of olive oil
  • 1 large onion, sliced
  • 300g of smoked bacon or lardons
  • 200g of Reblochon or Raclette Cheese, sliced or cubed.
  • 200ml cream


  1. SERVES 4
  2. Peel and thickly slice the potatoes. Boil in salted water for about 10 minutes.
  3. While the potatoes are boiling, add the olive oil to a frying pan and fry the onion for about 5 minutes.
  4. Add the bacon and fry for another 5 minutes.
  5. Drain the potatoes and add to the frying pan. Brown for a few minutes.
  6. Transfer all the ingredients from the frying pan to an oven proof dish. Season.
  7. Put the Raclette or Reblochon cheese into the potato mix.
  8. Pour over the cream.
  9. Cover with foil and bake gently in the oven for 50/60 minutes.