Chicken and Pasta in a Garlic and Tomato Cream Sauce


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I know what you are thinking.   She tortured the old man with pasta, yet again.   What can I say?  Guilty as charged.  But you know what?  I actually think he is getting used to it!  He didn’t complain at all today!

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And in all truth there was nothing to complain about!  This was delicious.   A fabulous one pot dinner, with chicken, pasta and the most delicious sun dried tomato and garlic cheese sauce!

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I really like meals like this.  They make a little bit of meat go a long ways.   They’re delicious.   It all fits in one pan so there is less to wash up, and you only need a salad on the side to make the meal complete.

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This is such a simple recipe.  You simply saute some garlic and sun dried tomatoes in a bit of oil from the sun dried tomato jar.  Some chicken, some cream, some cheese, herbs and seasoning and you have a sauce which is to absolutely die for!

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It’s rich and it’s creamy and it’s indulgent . . .  you don’t have to use the pasta I have chosen to use if you don’t want to.  Bow Ties (Farfalle) or penne, or fusilli would all work very well.  In any case I do hope you will give it a go because I know that if you do, you will absolutely love this!

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* Chicken and Pasta in a Garlic and Tomato Cream Sauce*
Serves 4

Decadent and delicious.  Tender pieces of chicken and aldente pasta in a lucious garlic sauce filled with lots of basil and sun dried tomatoes. 

1 pot of Knorr Garlic Paste seasoning (alternately you can use 3 large cloves of garlic, peeled and minced)

12 sun dried tomato halves, in oil, drained and patted dry

2 TBS of oil from the jar of tomato halves

1 pound of chicken breast meat, cut into cubes

fine sea salt and sweet paprika to taste

225ml of single cream (1 cup)

125g of grated cheese mix (1 cup, I used a mix of strong cheddar, mozzarella, jack and edam cheeses)

1/2 pound of tubular pasta (I used macaroni, 8 ounces)

1 TBS dry basil
a pinch of red pepper flakes

110ml of reserved pasta water (1/2 cup)

fine sea salt and black pepper to taste 

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Put a pot of lightly salted water onto the boil.   Cut the tomato halves into slivers.  Heat the oil in a large skillet.  Add the tomatoes and garlic paste.  Cook and stir for a few minutes, until very fragrant.  Add the chicken pieces.  Sprinkle with paprika and salt to taste.  Cook over medium high heat, stirring, until the chicken is cooked through and lightly browned.

Add the pasta to the boiling water and cook for the required amount of time.

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While the pasta is cooking add the cream to the skillet with the chicken in it, along with the cheese  Bring to a gentle boil and then immediately reduce to low.  Add the dried basil and pepper flakes.   Drain the pasta, reserving 110ml (1/2 cup) of the cooking water.  Tip the cooked pasta into the skillet with the chicken and sauce.  Stir to coat.  Add enough of the pasta water to give you a nice creamy sauce.   Taste and adjust seasoning with salt and pepper.   Heat through for several minutes and then serve.

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