Friday, 21 October 2016

La Kitchenette Souris: Fresh Pasta w/ Chicken & Onion Cream Sauce

Finally got around to getting back in the kitchen & trying a new recipe!

I had been feeling like some fresh pasta for a while, so I went in search of ideas on what I wanted to top it with... 

The pasta turned out lovely & if you want to make the recipe I used this week:
Don't hesitate to add a wee bit more milk if your dough is still a bit dry.

So I found a recipe online, but of course, by the time I was done making it, I had made so many changes it was an entirely different recipe. *heehee*
So here is my version~ hope you enjoy! 


Chicken & Onion Cream Sauce


1 1/2 Tablespoons Olive Oil
6 Tablespoons butter
1 garlic clove, finely chopped
4 boneless, skinless chicken breast, cut into strips
1 medium onion, finely chopped
6 spring onions, finely chopped
1 chicken bouillon cube
1/2 cup boiling water
3/4 cup double cream (I used whipping cream)
1/2 cup Parmesan cheese
Dried Pasta (for around 6 average portions)
Fresh leaf parsley
Sea Salt & freshly ground Black Pepper, to taste

Place olive oil, butter, & garlic in thick bottomed frying pan & heat for 1 minute. Add chicken strips & cook for approx 10 minutes, 5 minutes on each side, or until they are done to the temperature you wish. 
Don't forget to season with some salt & pepper!
Once they are done, remove from the pan & set aside.

Boil water, place in cup, & add the chicken bouillon cube.
Leave to sit & dissolve.

Get water for pasta boiling & don't forget to put the pasta in, so everything is done at the same time!

Place white onions in pan & cook for a minute or two, just so they get a wee bit soft & brown. 
Add the spring onions and the bouillon cube water. Bring to a good simmer.
Then add the cream, parmesan cheese, & more salt & pepper.
Allow all this to simmer until the sauce starts to get thick~ stir constantly, otherwise it boils too hard & burns.

When everything is done, simply layer pasta with chicken & cream sauce, top with parsley & serve! 

1 comment:

  1. Looks delicious Bekah. I'm a recipe tweaker too.

    ReplyDelete