Creamy chicken pasta

Cooking notes

• Serves 2-4

• Suggested accompaniment – Toasted, cheesy bread

Ingredients

• Olive oil – 1 tablespoon

• Chicken breasts, cubed - 2 (convenience tip: I had just the one breast, so I replaced with chopped cocktail sausages, 7-8)

• Salt – ½ teaspoon

• Ground black pepper – 1/4th teaspoon

• Paprika – ½ teaspoon

• Garlic paste – 2 teaspoons (or 3 garlic cloves, minced)

• Chicken broth – 400 gm

• Cooking cream – 200 ml (substitute: heavy cream)

• Penne pasta, uncooked – 225 gm

• Cherry tomatoes, cut in half – 10-15

• Grated cheese – ½ cup

Method

1. Marinate the chicken breasts in salt, pepper, and paprika while you put together the rest of the ingredients.

2. In a pot, heat the oil quite well and hot, and drop in the chicken breasts.

3. Roast till the chicken gets a nice brown colour.

4. Add the garlic paste, and sauté for about a minute.

5. In goes the chicken broth, cooking cream, and uncooked pasta.

6. Once it comes to a boil, reduce the heat and let the pasta cook covered for about 15 minutes. Check at the 12-minute mark in case it’s ready to go.

7. Turn off the heat and stir in the cherry tomatoes and grated cheese. Enjoy hot!

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