How to make Creamy Chicken Pasta / Pasta with White sauce?
Cooking Time : 30min
Serves : 2
Mini shell pasta : 2 Cups(or any small cut pasta)
Chicken breast : 1, (approx : 140g), chopped into small pieces
Fresh Grean peas : 1/2Cup (or finely chopped carrot : 1)
Maida : 2tbsp
Butter : 2tbsp
Milk : 2 1/2Cups(should not be cold milk, either warm or ar room temperature)
Butter : 2tbsp
Milk : 2 1/2Cups(should not be cold milk, either warm or ar room temperature)
Dried / Fresh Parsley : 2tsp
Bay leaf : 1
Onion : 1, small, finely chopped
Garlic : 2, finely chopped
Salt
Extra virgin Olive Oil : 1tbsp
Freshly grated sharp cheddar cheese / parmersan cheese : 1/4Cup / 1oz / 25g(i didn't add)
Big pinch of black pepper
Extra virgin Olive Oil : 1tbsp
Freshly grated sharp cheddar cheese / parmersan cheese : 1/4Cup / 1oz / 25g(i didn't add)
Big pinch of black pepper
Method :
Boil water in a large pan and add salt.(should not add oil as we do for noodles. if you are adding oil , pasta wont stick to the sauce). Add pasta to the boiling water until al dente, and add cold water to the pan to stop cooking the pasta. Now drain and hold the pan under running water for a minute. drain and set aside.
Recipe for creamy chicken sauce :
1. Saute fresh minced garlic in extra virgin olive oil along with onion and bay leaf. When onion is translucent, add butter. Now add flour and Stir continuously (medium heat) until flour turns to light brown.
2. Remove from heat and gradually add milk, stir continuously as it will not form lumps.
3. Put the sauce pan back on fire and add chicken and fresh peas. cook till the meat is cooked and white sauce starts to thick. Add parsley, pepper powder, cheese(optional) and adjust salt.
4. Add Cooked pasta to the sauce and toss gently.
