Wednesday, August 20, 2008

Spiral Pasta Bento with Chicken Schnitzel

pasta bento
Today's bento uses several ingredients from last night's dinner. This helps a lot in preparation time and with a few adjustments, can be made to taste a little different, so it's not exactly like eating two identical meals in a row! 

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Spiral Pasta Bento with Chicken Schnitzel
As I was preparing for dinner the previous night, I cut up extra garlic and sausage, as well as one green capsicum. I used that to make a similar pasta to the night before (click here for the rough directions) except I replaced the prawns with chopped green capsicum and the spaghetti with tri-coloured spiral pasta. Add extra tomato paste to coat the pasta well, and a little more salt, as the flavours will fade when eaten unheated.

If you are making the pasta the night before, undercook it slightly so it doesn't overcook when you reheat it the next morning (reheating the pasta the microwave is fine, but add some water to it first). 

To make the chicken schnitzel, I used 100g of chicken tenderloin, seasoned with a little salt and pepper, and coated with flour, then egg, then breadcrumbs. You can keep it like this in the fridge, covered with plastic wrap, and pan-fry it in the morning. (My method of making schnitzel is really a chicken version of tonkatsu.)

To complete the bento, I used the steamed asparagus from the night before and some cherry tomatoes, but any side salad would also be good.


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