Creamy Chicken Pasta

There's nothing like your own mum's cooking!

An original recipe cooked up by my very own Mum, this is, of course, my favourite pasta dish. It’s only ever the two of us for this one so for a family of four, or an even larger party, double or triple the ingredients.

You will need:

  • 2 large tablespoons of Olive oil for frying,
  • 1 large fillet of chicken (or however much you deem fit for 2 people) to be chopped and diced,
  • 1 onion cut and sliced finely,
  • 120g Penne Pasta,
  • 1 Large tablespoon of flour,
  • Semi-skimmed milk,
  • 1/4 cup dry mixed herbs,
  • Salt and Pepper to taste.

Method:

1. Firstly prepare the onion and chicken before frying as timing at this stage is important. In a large saucepan, not a frying pan, heat up the oil on a medium heat before placing in the onions. After about a minute place in the chicken and slightly lower the temperature of the heat.

2. Continue to fry until chicken is cooked through. Add the herbs, salt and pepper and fry for a further 30 seconds.

3. At this stage more oil may be required, but only a tad, to stop the flour from burning. Sprinkle the flour evenly over the chicken and mix. This should form a light brown paste. Straight away add a little bit of semi-skimmed milk and stir. The paste should thicken only slightly at this point.

4. Continue to add milk until the paste takes on a creamy consistency.

5. Turn the heat right down and place a lid on the saucepan to let the sauce cook.

6. Meanwhile cook the penne paste according to the instructions on the packet. Be sure to keep checking the creamy chicken sauce so that it doesn’t dry out. If you feel the sauce is drying out, or thickening slightly too much, just add some more milk and leave to simmer until it takes on the desired consistency.

7. Once the pasta is ready, drain and mix in with the sauce. Dish up and serve.

As you can tell from the photo I’ve added sweetcorn to mine for some extra nutrients.It also tastes great with mushrooms and red peppers. Simply slice and dice them while the chicken and onions are frying and place into the pan a few minutes before the flour and milk. If you like things spicy hot, who not add some chilli for a that extra zing.

Enjoy!


Print Friendly