Thursday, May 13, 2010

Thyme Chicken Cream Pasta

 It's an instant recipe from my kitchen. Once again, I just grabbed whatever I have in my pantry and fridge and made the most out of it.
To describe: It's just chicken cream over your pasta.
* Best served with spaghetti, angel hair pasta, Penne or Fettuccine

enchie’s kitchen
  • 1/2 kilo Chicken Breast fillet (skin removed) (about 10 pcs of 2 " slices)
  • 1 tsp butter
  • 2 tbsp olive oil
  • 5 cloves garlic minced
  • 1 medium onion chopped
  • 1 medium carrot chopped
  • 10 pieces baby potatoes, peeled
  • 1 whole bell pepper sliced thinly
  • 1 1/2 cup all purpose cream
  • 1/2 cup fresh milk
  • 1/4 cup water
  • 1 tsp thyme (dried or fresh)
  • grated cheese
  • salt and pepper to taste
  • 450g macaroni or any pasta of your choice

How To:
* In a separate pan cook pasta.
  • In a sauce pan, saute garlic in olive oil until golden brown
  • Add chopped onions and stir for a few seconds
  • Add chicken breast, set from medium to high fire stir continuously until half-cooked
  • Add thyme and butter
  • Add baby potatoes and carrots, stir continuously for another 5 minutes
  • Then add fresh milk and water
  • Simmer until everything is cooked
  • Add all purpose cream and set on low fire
  • When sauce is thick, add sliced bell pepper then add salt and pepper then set aside
* Plate some of the cooked pasta, top it with grated cheese then add 2 pcs of chicken breast from the sauce then pour some sauce over it, add more thyme.
Post a Comment