Recently - well, actually, if I'm honest, not all that recently but I haven't had a chance to blog about it up to now ! - Pilgrims Choice sent us through a trio of bags of Cheddar Crumbles to try out. They explained : "Created with the best melt in mind, Pilgrims Choice Crumbles are 4mm diced cubes of cheddar, which melt
much more evenly, creating delicious dishes in minutes. With three different varieties available - Mature, Mature with Black Pepper and Extra Mature with Breadcrumbs and Herbs - they all have one thing in common; transforming fridge staples into a delicious meal."
Here's what they look like - it's thicker cut than grated cheese so it seems to give a thicker, creamier cheesy crust when it's melted. It can also be frozen and used straight from the freezer which is a real timesaver.
As the focus was on transforming midweek meals with the new Crumbles, I went for a quick and easy dish that is perfect for using up leftovers.
Spanish Chicken Pasta Bake
400g small pasta
leftover cooked chicken and vegetables from the Sunday roast
can of sweetcorn
tin of chopped tomatoes
seasoning of choice : I used Schwartz Spanish seasoning, oregano, garlic granules
1 pack Pilgrims Choice Crumbles (I used Extra Mature with Breadcrumbs and Herbs)
Roughly chop the mushrooms and onions and fry them in a drizzle of olive oil. Drain off excess oil and put them in an ovenproof dish. Add the pasta - you can either put it in uncooked or, if you're short on time, precook it before adding it to the dish. Add the leftover chicken and veg, chopped into bite-sized pieces. Add the tomatoes and sweetcorn and mix. If using uncooked pasta, refill the tomato can with water and add to the mix. Add the seasoning and stir.
Sprinkle the Cheddar Crumbles over the top of the dish and bake in the oven at 180° for 15-20 minutes if using cooked pasta or 25-35 minutes if using uncooked pasta.
Disclosure : I received some Pilgrims Choice Crumbles in order to take part in the blogger challenge.
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