MithoChicken Pasta
Chicken Pasta works when you want something different from rice and noodles but still hearty.
Ingredients
- 250 g Penne
- 300 g Boneless chicken breast, in strips
- 2 tbsp Olive oil
- 2 tbsp Butter
- 1 tbsp Garlic, minced
- 1 small Onion, sliced
- 2 cups total Capsicum and mushroom, sliced
- 3/4 cup Fresh cream
- 1/2 cup Milk
- 50 g Cheese, grated
- 1 tsp each Oregano and chili flakes
- to taste Salt and black pepper
Steps
- Serves 2. Boil the penne in well-salted water until al dente and keep a cup of the pasta water.
- Season the chicken strips and sear them in the hot olive oil in a single layer until golden on both sides, then take them out to rest.
- Melt the butter in the same pan and cook the garlic and onion, scraping up the browned bits the chicken left behind.
- Add the capsicum and mushroom and cook until the mushroom releases and reabsorbs its liquid.
- Pour in the cream and milk and let it reduce for 3-4 minutes until it coats a spoon.
- Stir in the cheese off the heat, then season with oregano, chili flakes, salt and pepper.
- Slice the rested chicken, fold it in with the pasta, and loosen with pasta water until the sauce runs.
Nutrition
| Per serving (1 plate · pasta with chicken) | Per 100 g |
|---|---|
| 537 kcal | 131 kcal |
| Protein: 42.2 g | 10.3 g |
| Carbs: 74.2 g | 18.1 g |
| Fat: 6.6 g | 1.6 g |
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