Empty My Fridge
Marry Me Chicken Pasta
Ingredients
- Cornstarch2 tbsp
- Salt¼ tsp
- Black pepper¼ tsp
- Paprika½ tsp
- Chicken breast · chopped600 g
- Vegetable oil2 tbsp
- Butter1 tbsp
- Garlic · peeled minced3 cloves
- Scallion · sliced3
- Chili flake · flakes½ tsp
- Oregano · dried1 tsp
- Sun dried tomato · drained roughly chopped75 g
- Chicken stock240 ml
- Cream120 ml
- Lemon1 tbsp
- Parmesan cheese · grated50 g
- Basil · roughly chopped10–15
- Tagliatelle · dried400 g
Instructions
- Mix the cornflour, salt, pepper and paprika together. Add the chicken and toss to coat.
- Heat the oil and butter in a frying pan over medium-high heat.
- Cook the chicken for 7 to 8 minutes, turning a couple of times, until browned all over.
- Meanwhile, bring a large pan of salted water to the boil for the pasta.
- Add the garlic, spring onions, chilli flakes, oregano and sun-dried tomatoes to the pan. Stir and cook for 2 minutes.
- Add the chicken stock, cream and lemon juice. Stir and bring to a gentle simmer.
- Add the pasta to the boiling water and cook according to the packet instructions (usually 2 to 3 minutes).
- Drain the pasta and add it to the pan with the chicken.
- Add the parmesan and basil and toss together with tongs.
- Serve topped with extra parmesan, basil and black pepper.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicCheeseScallionLemonCreamParmesan cheeseChicken breastSun dried tomato
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