Post by Chips on Apr 30, 2005 16:25:51 GMT 9.5
This is my own recipe which comes out fairly hot to the taste. If you need a milder version... cut down on the chillies and white pepper.
Creamy Chicken Pasta
Ingredients
generous knob of butter.
one cup of bacon diced.
Small stick of celery diced.
One very large onion diced.
3 cloves of garlic finely chopped
2 small chillies dried chopped
1/4 red capsicum (bell pepper) diced
Sprinkle of sea salt (A little goes a long way)
white pepper to taste
sprinkle of ground black pepper
can of chopped tomatoes strained - save juice
2 chicken stock cubes.
2 level tablespoons of plain flour.
1 cup of garden peas
water to adjust sauce thickness
sufficient cooked chicken meat - cubed.
small carton of thickened cream
Sufficient pasta of your choice (I used penn)
(Ingredients are listed in the order that you will use them)
Method
Prepare all ingredients and have them at hand ready to use. Cook slowly in a large frying pan.
Melt the butter and add the bacon until it is just about cooked then add, celery, onion, capsicum, garlic, chillies.
While cooking gently, add the salt and the peppers - stirring the mixture often.
Sprinkle the flour over the mixture and stir in well.
When cooked... add the strained tomatoes and peas blending them gently into the mixture.
Heat the tomato juice strained from the tomatoes and disolve the two chicken stock cubes in the juice, then add to the mixture.
Adjust the thickness of the sauce by adding a little water keeping in mind... the cream is still to be added.
Place cubed chicken into mixture... mix in well. Allow chicken to heat through before adding the cream.
Add cream and heat until not quite simmering (Do not allow to boil)
Serve pasta onto plates and spoon mixture over the top.
Serve with Hot Garlic Bread.
Creamy Chicken Pasta
Ingredients
generous knob of butter.
one cup of bacon diced.
Small stick of celery diced.
One very large onion diced.
3 cloves of garlic finely chopped
2 small chillies dried chopped
1/4 red capsicum (bell pepper) diced
Sprinkle of sea salt (A little goes a long way)
white pepper to taste
sprinkle of ground black pepper
can of chopped tomatoes strained - save juice
2 chicken stock cubes.
2 level tablespoons of plain flour.
1 cup of garden peas
water to adjust sauce thickness
sufficient cooked chicken meat - cubed.
small carton of thickened cream
Sufficient pasta of your choice (I used penn)
(Ingredients are listed in the order that you will use them)
Method
Prepare all ingredients and have them at hand ready to use. Cook slowly in a large frying pan.
Melt the butter and add the bacon until it is just about cooked then add, celery, onion, capsicum, garlic, chillies.
While cooking gently, add the salt and the peppers - stirring the mixture often.
Sprinkle the flour over the mixture and stir in well.
When cooked... add the strained tomatoes and peas blending them gently into the mixture.
Heat the tomato juice strained from the tomatoes and disolve the two chicken stock cubes in the juice, then add to the mixture.
Adjust the thickness of the sauce by adding a little water keeping in mind... the cream is still to be added.
Place cubed chicken into mixture... mix in well. Allow chicken to heat through before adding the cream.
Add cream and heat until not quite simmering (Do not allow to boil)
Serve pasta onto plates and spoon mixture over the top.
Serve with Hot Garlic Bread.