Monday, April 16, 2018

Week 16: Creamy Parmesan Chicken Pasta

The Recipe
~500g chicken breast, pounded thin
2 cloves garlic, chopped
Chili flakes to taste
0.5dl white wine
2.5dl chicken broth
5-6 sundried tomatoes, chopped
1dl heavy cream
0.5-1dl parmesan cheese
A large handful of rocket salad, sliced
Basil to taste (fresh is best, dried can also be used)
Penne pasta

Cook pasta according to the instructions on the bag.

Meanwhile, heat oil in a pan and cook the chicken for 2-3 minutes on each side until browned. Remove from pan and cut into stripes - the chicken is probably not quite done yet at this point - if that's the case just return the stripes to the pan for a few more minutes until done. Remove from pan and set aside.

Add a bit more oil to the pan and cook garlic and chili flakes until fragrant - about a minute or so. Add white wine and scrape the pan to get all the deliciousness off the bottom of it. Add chicken broth, cream, sundried tomatoes, parmesan cheese and salt and pepper to taste. Bring to a boil, then reduce the heat and let it simmer for a few minutes.

Return the chicken to the sauce, add the rocket salad and basil and stir until it's just wilted.

Add pasta and serve.

The Verdict
SO good!! As in close-to-restaurant-worthy good! Definitely something I'll make again. I wouldn't have minded a bit more sauce, and will probably add more sundried tomatoes and rocket salad to the sauce next time, but even just as-is it turned out to be one of the best pasta-dishes I've made in a long time.

Fortunately we had leftovers :-D I've already claimed those for myself.

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