Thursday, 9 April 2015

Creamy Chicken Pasta

Hi there. I was craving for some creamy pasta and since I'm not a fan of canned carbonara sauce, I came up with this dish for yesterday's dinner after reading up on options for creamy sauce. It was relatively easy to make though I wish I had more ingredients on hand. The end result was a delicious light yet creamy pasta, packed with flavours. Even my 2 yo enjoyed it.
Do give it a try and you can improvise it with more ingredients which I plan to do next.

I used :

Angel hair pasta, enough for 2 people, cooked al dente. Drain and keep aside.

1 boneless, skinless chicken breast, rubbed with salt, ground pepper and italian herbs.
Leave chicken aside while you prepare other ingredients.

Sauce :
4 cloves garlic, minced
1 red onion, sliced thinly
3/4 cup low sodium chicken stock
1/2 cup thickend cream (I use Paul's)
Italian herbs
Chiili flakes (to taste)
Olive oil for cooking
Salt (if needed. I did not add any salt as the stock had salt in it)

In a non stick pan, heat some olive oil and cook chicken breast till the middle is not pink (do not overcook). Turn off fire, cover the pan and keep aside.

In another pan, heat olive oil, saute onion and garlic till aromatic. Add chilli flakes and dried Italian herbs. Mix well.
Add in chicken stock and bring to a boil.
Meanwhile slice the chicken breast. Add it to the sauce.
Pour in the cream on low fire, mix well. Taste for flavour and add salt if needed.

Now add in the pasta and coat well. Turn off fire. Serve warm with grated parmesan.

* You may add sliced button mushrooms after the onion and garlic.

Easy pasta ready to serve. Enjoy!!!

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