Thursday, October 1, 2009

Creamy Dreamy Chicken Sauce on Angle Hair

This was a huge hit in my house, even my choosy boy liked it. He actually asked me to save some for next day so you can guess how hit was this dish. This is a  calorie rich food  so if you dont mind about calories then this is the great dish. Wonder why tasty foods are always not good for health?. I dont mind making this dish once in a while, more over I am gonna eat only little (dont ask me how much is that little). This creamy sauce is best served over any pasta shapes like spaghetti, fettuccine, cappellini or linguine pastas. I used angle hair b'coz no big secret that's what I had in my pantry. To make this dish more creamier I used heavy whip cream and if you feel its too much creamier you can go ahead and use only milk. This sauce can be made with any variation of your choice which contribute to your consistent and taste.

Chicken Breast - 2 halves
Italian flavoured breadcrumbs - 1/2 cup
Angle hair - 1/2 lb
Olive oil - 2tsp
Butter - 1 tbsp
Garlic - 5 cloves minced
Onion - 1 chopped
Chicken Bouillon cubes - 2 crumbled
Heavy whipped cream - 1/2 cup
Milk - 1 cup
Water - 1/2 cup
Dried parsley - 1/2 tsp
Parmesan cheese - 1/2 cup
Salt and pepper to taste

Cook the pasta according to the direction on package, drain. Mix breadcrumbs, 2tsp parmesan cheese, pepper powder in a wide bowl or plate. Coat the chicken breast with the breadcrumbs on both the side and set aside.
Heat oil in a pan and add 2 tsp of garlic and add the chicken and cook on a simmer flame until chicken is well cooked. Remove chicken from the pan and cool and slice diagonally into long strips.
Reheat the oil in the pan with butter and add remaining garlic and onion and saute until onion is soft. Add the chicken bouillon and add water and bring to a boil and cook in simmer for 10 mins. Add milk and cheese and cook for 5 more mins.
Place the cooked pasta on the plate, layer the chicken over the pasta and pour the sauce on top of the chicken. Garnish with fresh or dired parsley. Serve hot. I served with asian green beans salad - look for this recipe in my previous post.


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