Ingredients:
1x pack UVS deboned chicken thighs
200g Pasta of choice
1 cup steamed broccoli florets
1 cup chopped mushrooms
1 medium onion
1 tbsp minced garlic
1 cup cream
150ml chicken stock
Olive oil
1 cups grated Parmesan
1/4 cup creamy blue cheese (optional)
Butter
1 tsp paprika
1 tsp mixed herbs
1 tsp chicken spice
Salt & black pepper
Red pepper flakes
Freshly chopped parsley
Instructions:
1. Bring 1 litre of water in a large pot to a boil over high heat, add in your pasta and 1 tsp of salt. Cook pasta for 8 minutes, set aside but keep some of the pasta water.
2. Chop the chicken thighs into bite size pieces. Season the chicken with 1 tsp mixed herbs, paprika, chicken spice, salt and black pepper.
3. Heat olive oil in a pot on medium heat, add in the chicken and remove once cooked. Set aside the cooked chicken.
4. In the same pot that the chicken was cooked in, add in butter. Once the butter has melted add in the chopped onions and garlic, stir continuously until the onions are translucent.
5. Add in the heavy cream, chicken stock, blue cheese, salt, pepper, and a sprinkle of paprika. Stir continuously until the sauce starts to bubble slightly. If the sauce is too watery add in 1-2tbsp flour to thicken it.
6. Once the sauce is bubbling and begins to cook down, add in Parmesan cheese and stir until the sauce thickens.
7. Add in the cooked chicken, pasta, 3-4 tbsp of pasta water and broccoli, mix everything together. Garnish with some Parmesan cheese, freshly chopped parsley and red chilli flakes.
Enjoy!
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