Thursday, 12 May 2016

Creamy chicken pasta

It is not like normal creamy pasta it has slight spiciness because I used chilli flakes which included seeds and the amount of all purpose flour is less that means I used less white sauce. But there is no compromise in taste that I can guarantee you.  Next time I will post another way of creamy pasta preparation so stay tuned :)

1 boneless chicken breast piece (1 cup of small chicken pieces)
200g pasta
2 tsp chilli flakes (I used flakes with seeds)
small piece of ginger
2 garlic clove (big in size)
¼ tsp lemon juice
75g butter
2 tbsp cheddar cheese
½ cup milk
1 ½ -2 tbsp all purpose flour
¼ tsp rosemary
salt to taste

1)     Make a course paste of chilli flakes, ginger and garlic with lemon juice. 
2)    Marinate the chicken pieces with above paste. 
3)    cook pasta in water as per the instruction in the packet or cook with enough water which immerse the pasta, add 1 tsp oil and pinch of salt while cooking. Drain the pasta and keep aside. You can cook pasta when you fry chicken.
4)    Heat a nonstick pan then add butter, fry chicken pieces in low flame
5)    Remove the fried chicken pieces from the butter (you don’t need to fry till it become dry so remove the chicken before it getting dry. Chicken will cook within few minutes)
6)    Mix milk and all purpose flour together then add this into the butter (use same pan that used to fry chicken). Sir continuously till it become smooth paste. Add cheese, rosemary and salt. 
7)    Mix this cream with cooked pasta, fried chicken and keep in low flame for 2 minutes
8)    Serve hot

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