1 BREAST BONELESS CHICKEN DICED
2 SMALL HEADS OF BROCCOLI, CHOPPED FINE
1 PACKET MUSHROOMS, SLICED
1 LARGE RED AND 1 LARGE YELLOW PEPPER SLICED
1 CUP PASTA (DURRUM WHEAT) ANY SHAPE, COOKED
1 CUP LONG GRAINED RICE, BOILED
1 CLOVE GARLIC CRUSHED
1 LARGE ONION ROUGHLY CHOPPED
SALT, PEPPER AND RED CHILLI POWDER
3 CUPS CHICKEN AND VEGETABLE STOCK
1 CUP CHEESE - 1/2 CHEDDAR , 1/2 GOUDA (AMUL PRODUCT)
A LITTLE OLIVE OIL
1 TABLESPOON CORNFLOUR
6 EGGS LIGHTLY BEATEN
4 CUPS CHICKEN & VEGETABLE STOCK
1 LITRE MILK WITH CREAM OR SKIMMED
In a non-stick pan pour in a teaspoon of olive oil . Divide the crushed garlic into 3 portions and add one portion to the oil. Cook for a minute until lightly golden and add the onion. Coat the chopped chicken with a little salt, pepper, a little red chilli powder and and cornflour and add to the pan. Stir fry for about five minutes and transfer to a baking dish. (Two dishes will be required for the quantity given by me - so divide all ingredients into 2 portions and keep). Add another teaspoon of oil to the pan and the second portion of garlic. This time add the broccoli to the pan and cook for about 5 minutes. Transfer to the baking dishes. Next prepare mushrooms as above but cook for a minute or two only.
Next divide the balance items evenly between the two dishes and bake. THIS SOUFFLE COOKS BEAUTIFULLY IN A MICROWAVE TOO BUT USE THE COOK AND GRILL MODE.
ONE TABLESPOON OF CREAM CAN BE ADDED TO EACH DISH FOR ADDED TEXTURE. IF YOU WISH TO KEEP IT TOTALLY LOW FAT USE SKIMMED MILK INSTEAD. THE PEPPERS SHOULD BE ADDED RAW TO THE DISH ....SO THAT THEY ARE STILL A LITTLE CRUNCHY WHEN THE SOUFFLE IS READY.
I HAVE GIVEN THE QUANTITIES FOR TWO DISHES.....SO AS TO SPREAD THE EATING OVER TWO DAYS.