Monday, February 7, 2011

Pasta with chicken

I made this recipe as I went along today. It came out really good (alhamdulillah). Sorry I can't provide exact measurements but you kinda have to taste it as you go along and add more of taste enhancers as you see fit :)

Boiled pasta (I used bow-tie, farfalle), I used one whole package

4 cubed chicken cutlets
broccoli, chopped into small florets
grape tomatoes, halved or quartered (depending on size)
sliced fresh mushrooms
olive oil
2 minced garlic cloves
1 chopped medium onion

-After boiling the pasta, set it aside in a strainer (and save the boiled pasta water if you plan to make a white sauce, recipe below)
-In the same pot, saute the chicken in some olive oil. Once the chicken becomes opaque add the onions and garlic. Saute until onions are cooked then add mushrooms, tomatoes, broccoli, and salt and pepper.
-Once the veggies are cooked add the pasta to the pot and mix well.

Note: You can practically stop at this step, eliminating the white sauce. It tastes nice and light. But if you want a creamy dish, add the following:

for the white sauce:
Pasta water (saved from boiling)
3 tablespoons of flour
3 tablespoons of butter
2 minced garlic cloves
parmesan cheese

-melt butter in saucepan, saute garlic a bit then add flour, mix well with wire whisk. Add milk slowly, mixing well after each addition. You're trying to achieve a creamy sauce that's not too thick or too thin. Once the sauce reaches the consistency you desire, add some garlic powered, parmesan cheese to taste and salt if needed. Add some of the pasta water to use less milk and to thicken the sauce if you need to. Add white sauce to pasta mixture and enjoy! :)

(a fattier version of this is to just saute some garlic in butter then add heavy cream and pasta water until the sauce reaches the consistency you like, it's easier to make but heavier)

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