Inside The Kitchen: Slightly Creamy Pasta With Chicken And Veggies
I have to admit… this was flipping GOOD. I had a little heavy cream that I wanted to use and decided to make use of all the veggies I had in the house and a package of chicken. This is what I came up with.
- 1.5 pounds – 2 pounds of chicken
- 1 box of frozen chopped brocolli
- 1 cup of chopped carrots (more if you want)
- 1/2 pint of cherry tomatoes sliced
- 1/2 onion
- 1 pound of small bow-tie pasta
- 4 garlic cloves (minced)
- 1 tablespoon of chopped basil
- 1 tablespoon of chopped parsley
- salt and pepper to taste
- 1/4 cup of heavy cream
- 1 1/2 cup of chicken stock
- 1/2 cup of shredded mozzarella (more if you want)
I decided to start using my griddle more and everyone in the house is happy. There is just so much more flavor when the chicken is browned. — Brown up your chicken. I put no oil or liquid. Threw it right on the pan. You might want to rub it down a bit with oil so it’s easier to pull off.
In the meantime boil water for your pasta.
Then heat oil on a pan, dice up the onions and veggies and mince the garlic. Everything except the broccoli. Salt and pepper. Cook for a few minutes then add your chicken stock. Right before you think the veggies are done add the heavy cream and the herbs. Turn off the heat.
Once your water boils throw in the pasta and the frozen broccoli. Make sure you are on a rapid boil before you do this. The broccoli will cool the water – so it’s best to be as hot as can be before doing this step.
While your pasta is cooking cut up your chicken.
Drain the pasta and put everything in the large pot. Add the shredded cheese and some more salt and pepper (to taste).
Do you have a recipe you’d like to share? I’d love an invite inside your kitchen.