18 August, 2015
Creamy Chicken Pasta
Creamy Chicken Pasta
Serves: 4-6
Ingredients:
- 600g chicken thigh fillets, diced
- 200g diced bacon pieces
- 1 onion, diced
- 2 tablespoons minced garlic
- 10 mushrooms, sliced
- 2 large tomatoes, diced or punnet of cherry tomatoes, halved
- 100g baby spinach leaves
- 300ml thickened cream or light evaporated milk
- 150ml light sour cream
- 3/4 cup grated cheese
- 1/2 cup grated parmesan cheese
- 250g dried pasta, or your choice
Method:
- Heat 2 tablespoons of rice bran oil in a large heavy based saucepan, add the garlic, onion, diced chicken and bacon pieces and sauté for 5 minutes stirring regularly so it doesn’t stick
- Add the mushrooms continuing to cook until the chicken is completed sealed
- Add the cream and the sour cream, bring to the boil and then immediately reduce to a gentle simmer
- Simmer for 10 minutes and then add in the diced tomatoes (or punnet of halved cherry tomatoes)
- Simmer for another 5 minutes and just prior to serving stir through the baby spinach and cheeses
- Stir through well until the cheese has melted and the spinach has wilted.
Recipe Notes:
- Store covered in the fridge for the maximum of 2 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.