Tuesday, 20 May 2014

Creamy Chicken and Vegetable Pasta

Assalamu alaikum wa rahmatullahi wa barakatuhu!

In the Name of Allah, Most Gracious, Most Merciful

I have to admit to you guys that this recipe was actually made last year. It's be on my hard drive all this time - oops. Never mind, at least I've shared it with you now, and you'll be glad that I did.


This pasta dish is really versatile and you can really add or leave out things, as you wish. The ingredient that really makes it is the cream cheese which makes the sauce smooth and silky. Cook this pasta on a busy weeknight with whatever you have left in the fridge, and enjoy!
Pasta, previously: Tandoori Chicken and Veg PastaPasta Arrabiatta with Grilled Spicy ChickenMediterranean Pasta BakeQuick Pasta Salad and many more!

Ingredients needed are pasta, chicken mince, cooked veg, veg stock, garlic, cream cheese, peas, butter, salt, black pepper, spinach, plain flour and olive oil.

Bismillah, let's cook!

Heat up a few tablespoons of Olive Oil into a pan.


Add in 1 pound of Chicken Mince.


Season with Salt and Black Pepper, to taste.


Stir fry the chicken until brown.


Peel and finely chop 2 Garlic Cloves.


Add to the pan and cook for a minute.


Then, add in 2 tablespoons of Butter, and allow to melt.


Next, sprinkle in 2 tablespoons of Plain Flour. This will help to thicken the sauce.


Mix in the flour so that all the chicken is well coated. Cook for about 2 minutes.


Then, pour in 1 pint of Vegetable Stock, and bring to the boil.


Add in a handful of Frozen Peas.


And, a few handfuls of Baby Spinach.


Stir in and then bring to the boil. Cover and simmer for about 10 minutes or until the chicken is fully cooked.


While the sauce cooks, cook your pasta. I used Pappardelle but use whatever is in the cupboard.


Boil up about 8 ounces (226 grams) of pasta, according to packet instructions.


Once the chicken is cooked, uncover.


I added in more cooked veggies since they were already in the fridge.


Stir in and then add ..


... 2 tablespoons of Cream Cheese.


Stir through until it melts. Taste for seasoning, and adjust as needed.


Add in the cooked pasta ..


.. grated Cheddar cheese, to taste.


Finely chop a handful of Fresh Parsley.


Add to the pan.


Stir through and have a final taste for seasoning.


Serve up ..


.. with more cheese ..


.. and freshly cracked black pepper.

Full Written Recipe:


Creamy Chicken and Vegetable Pasta

Ingredients – serves approx 4

Few tablespoons Olive Oil

1 pound Chicken Mince

Salt and Black Pepper, to taste

2 Garlic Cloves, peeled and finely chopped

2 tablespoons Plain Flour

2 tablespoons Butter

1 pint Vegetable Stock

Handful of Frozen Peas

Few handfuls of Baby Spinach

8 ounces (226 grams) Dried Pasta

Extra Cooked Vegetables, per taste

2 tablespoons Cream Cheese

Handful Fresh Parsley, finely chopped

Cheddar Cheese, grated and to taste

Method

Heat the olive oil in a pan, and once hot add the chicken mince. Season with the salt and black pepper.

Stir fry the mince and cook until brown.
Add in the garlic, and fry for 1 minute.

Add the butter, and allow it to melt.

 Then, sprinkle in the plain flour and mix so that all the chicken is coated. Cook for about 2 minutes.

Pour in the vegetable stock, and bring to the boil, stirring.

Add the frozen peas and the spinach. Cover and simmer until the chicken is fully cooked – about 10 minutes.

Boil the pasta according to packet instructions.

Uncover the chicken, and add in the cooked vegetables and cream cheese. Stir through until melted.

Taste for seasoning, and add more salt and pepper, if needed.

Add in the cooked pasta, cheese and chopped parsley. Stir in until everything is well mixed.


Taste again and adjust seasoning, and then serve!

This Time Last Year:


More delicious recipes:

Chicken and Vegetable Spring Rolls 



Keep me in your duas, please,

Wasalaam!

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