UA-121975756-1 Rich & Creamy Chicken Pasta | England | carte-du-vin | wine tasting
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Rich & Creamy Chicken Pasta

wine tasting in Hampshire

  •  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

  • 120ml cream

  • 30g cheese (I use anything I have left over, blue brie etc)

  • Seasoning

  • Chopped fresh parsley

 

  1. Chop chicken and then coat with well seasoned flour, fry in oil until brown all over, take off heat and put on a plate.

  2. Fry onion, garlic and tomatoes with bacon, stir until all ingredients just cooked.

  3. Add sherry and de-glaze pan, simmer until reduced by half approx. add chicken stock, reduce again.

  4. Whisk cream and egg yolks together add to pan, stir until smooth and fully mixed.

  5. Put the cooked chicken back in pan re-heat add cheese stir in until melted.

  6. Season as required

  7. Whilst making the creamy chicken cook pasta as packet instructions.

  8. Put cooked pasta on plate and add creamy chicken and parsley

This recipe pairs well with Crozes Hermitage Blanc