Quick midweek creamy chicken pasta dinner

Quick midweek creamy chicken pasta dinner

A fast and healthy option for a work night meal

Last updated:
Cuisine:Italian
Cook time:20m
Prep time:45m
Servings:2

Ingredients

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

Method

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.

Chef Shabrawi
Chef Shabrawi
Chef Shabrawi
He is an Executive Chef at Ila restuarant and cafe, Al Seef

Tell us your favourite recipes at food@gulfnews.com

Tell us more about your favourite dishes or recipes at food@gulfnews.com