Sunday, September 18, 2011

Creamy Chicken Penne Pasta

The disadvantage of buying an item which is big in size and the type of tetra was just cut to open without resealable cap pushes me to use all that is inside the pack. There was no smaller size of tetra pack so the tendency is that I need to use it within 4-5 days after opening and that is why most of the recipes I will be posting will be with cream.

Creamy Chicken Penne
creamy chicken 2


Yesterday I made a creamy potato salad and now, what I have prepared was creamy chicken penne pasta which looks like a casserole but I haven’t baked it. But if you like, there is nothing wrong as long as you put cheese into it.

Ran out of cheese this time
creamychick1


This recipe is just easy to prepare and you just need to combine the pasta into the creamy sauce that you are cooking. So without further delay here are the ingredients needed for your Creamy Chicken Penne Pasta.

Ingredients

Boneless chicken
Spinach
Penne pasta
Egg
Fresh Milk
All Purpose cream
Tomato
Garlic
Onion
Cheese
Salt

Procedure/ Methods on how to cook Creamy Chicken Penne Pasta

Step 1: Cut the boneless chicken into cubes and put salt. In a pan put the cut chicken pieces and wait till the water drains before you put oil. Once the chicken turns light brown you can now sauté it with chopped garlic and onions.

Boiling the pasta:

Boil water and put the penne pasta. Follow the instruction in the label and drain the pasta and wash it off with cold water and drain it again and set aside.

For the Creamy Sauce: Combine 1 egg, 1 cup of fresh milk, ¾ cup of all purpose cream, salt and grated cheddar cheese.

Step 2: Next step is to put the spinach, wait till the water drains before putting the boiled penne pasta and pouring the creamy sauce into it. Last step is putting the chopped tomatoes. This is just to give color to your pasta dish so don’t overcook. You just need to cook it for a minute and season it with salt if you think you need more taste.

1 comments:

yashiro said...

Ohh... pasta I really love it. I would definitely try this recipe of yours.

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