Quick midweek creamy chicken pasta dinner
A fast and healthy option for a work night meal
| PREP TIME | 45 m |
|---|---|
| COOK TIME | 20m |
| SERVES | 2 |
200gm boiled pasta (al dente - 8 to 12 minutes depending on the type of pasta)
Salt to taste
40gms chicken (grilled)
8 tbsp olive oil
1/2 tbsp black pepper
50gm fresh mushroom
100gm fresh cream
50gm milk
5gm flour
10gm grated parmesan cheese
5gm parsley
10gm cherry tomatoes
To marinate the chicken - in a bowl, add chicken pieces, drizzle olive oil and sprinkle salt with a pinch of pepper. Let it sit for 30 minutes.
1. In a saucepan, boil 4 litres of water. Then add the uncooked pasta to it and add two tablespoons of olive oil to it. Once the water starts boiling, add 1/2 tablespoon of salt to it. Oil ensures the pasta does not stick to each other, whilst salt gives it a flavour and prevents the water from foaming. Cook for 8 to 12 minutes.
2. Meantime, on a pre-heated grill add chicken pieces and grill over medium heat for 8 to 10 minutes. Add olive oil and sprinkle a pinch of salt.
3. Once the pasta water comes to a boil, turn off the flame and drain the excess water. Keep the pasta aside.
4. On a medium heat flame in a saucepan, add 2 tablespoons of olive oil and 2 medium-sized cubes of salted butter (approximately 2 tablespoons).
6. Once the butter melts, add garlic and saute for 30 seconds until it changes colour to golden brown.
7. Add onions, mushroom and grilled chicken. Mix it together. Add 5 grams of flour and mix it all together.
8. Now add milk, black pepper, salt and cream. Mix it together and cook for a further 5 minutes.
9. Add the pasta and let it cook for 5 more mintues. Add cherry tomatoes, grated parmesan cheese and parsley leaves for garnishing.
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