Rich & Creamy Chicken Pasta
You can use up left over chicken in this recipe, change to turkey and make as a quick meal over Christmas
Chop chicken and then coat with well-seasoned flour, fry in oil until brown all over, take off heat and put on a plate.
Fry onion, garlic, and tomatoes with bacon, stir until all ingredients just cooked.
Add sherry and de-glaze pan, simmer until reduced by half approx.
Add chicken stock, reduce again.
Whisk cream with egg yolks add to pan, stir until smooth and fully mixed.
Put the cooked chicken back in pan re-heat add cheese stir in until melted.
Season as required
Whilst making the creamy chicken cook pasta as packet instructions.
Put cooked pasta on plate and add creamy chicken and parsley.
Great recipe to use up odd bits of cheese. Just go careful on seasonings as some cheeses are very salty when added.
Garnish with fresh parsley can be served with a simple green salad.
4 tabs Oil
1k bag of pasta
1k Mix of chicken breast & thighs
1.25 g Plain flour
4 Garlic cloves
1 Small brown onion
4 Tabs Oil packed tomatoes (chopped)
3 rashers of bacon or pancetta
200ml Dry Sherry
120 ml chicken stock
2 egg yolks
30g tangy cheese (I use anything I have left over, blue brie etc)
Chopped fresh parsley