Northern_Lad
Joined: 13 Dec 2004
Posts: 14210
Location: Somewhere
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 Posted: Sat May 23, 09 8:49 am Post subject: Chickeny Pasta |
 
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Ingredients
- Chicken (drumstick or thigh)
- 75-100ml double cream
- Pasta to suit
Recipe
- Start off by boiling your chicken. This will help to keep it nice and moist in the finished dish, but make sure that it\'s well cooked. If you want, you can re-use the water for the pasta later inthe dish. 20 minutes on a gentle boil should be enough, but it take real skill to overcook it.
- Once the chicken\'s done, remove it from the water and cut it into small pieces. It should come to pieces quite easily if well cooked.
- Place the pasta into the ban and boil away! Everyone likes different volumes and stlyes of pasta, so go with what you fancy - I usually go for farfalle.
- In another pan, heat the cream, with a small amount of salt. It should just be getting to the boil as the pasta is ready, so you can be quite gentle.
- When the pasta is ready, drain and add to the cream, along with the chicken.
- Heat well and stir. Don\'t worry about boiling the cream; that\'s why you use double cream. After a minute of so, it should begin to start thickening and sticking to the pasta.
- Add black pepper to taste and mix well.
- Serve.
Comments
For a bit more taste, try adding a finely chopped clove of garlic, or some nutmeg.
This recipe is easily scalable. |
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