Friday, 20 November 2015

Chicken pasta

Very simple, very easy, very adaptable.  Amounts are variable to own requirements.

Ingredients:  Makes enough for three
Pasta.  I used penne
One onion, peeled, halved and sliced
Some mushrooms, sliced
Half(ish) a small can of sweetcorn
Two chicken breasts, boneless and skinless, sliced into smallish pieces
A good splash of dry white wine
A squidge of garlic puree
Half a tub of soft cheese (like Philly - I used some from Aldi)
Salt, pepper, dried mixed herbs

Cook the pasta

While the pasta is cooking, melt the butter and saute the onion until soft and changing colour.  Add the mushroom and continue cooking for another minute or so.
Set the vegetables aside, add a very little more butter and fry the chicken until it is coloured all over.
Return the vegetables to the pan and add the garlic.
Add a good splash of dry white wine and bring to a simmer, stirring well.  Add the corn.  stir again and allow to bubble very gently until the chicken is cooked through.  It doesn't take very long.
Spoon in the soft cheese and stir while it melts into the liquid, creating a creamy sauce.  Add some salt, pepper and dried herbs to taste and gently simmer it, covered, for a few minutes.

Drain the cooked pasta and add it to the pan.  Mix it all in well and serve.

It is very adaptable.  Different veg, different seasonings, different pasta.  I meant to fry some bacon with the onion but forgot!


  1. I make this. If I want it to feel more indulgent, I have it with tagliatelle ! Feels more upmarket than my usual twists or penne!

  2. :-) Home made also feels quite posh!
    J x