Dittles Cooks

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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!