Chicken Cream Sauce Pasta
This Italian pasta blends the mild, subtle flavor of chicken with the rich, savory notes of cream sauce, and tastes even better when paired with vegetables.
Ingredients
Italian pasta (wide noodles)
200 g
chicken
300 g
flour (for coating chicken)
2 tbsp
butter (for cooking pasta and frying pan)
1 tbsp
asparagus
3
red bell pepper
0.5
onion (chopped)
0.5
salt
a pinch
black pepper
a pinch
butter (for sauce)
2 tbsp
flour (for sauce)
3 tbsp
milk
2 cup
heavy cream
3 tbsp
Instructions
1
Cook pasta
Boil in boiling water for 7~8 minutes, drain, then coat with butter to prevent sticking
2
Marinate chicken
Remove chicken leg meat, make thin slits on it, marinate thoroughly with salt and black pepper
3
Pan-fry chicken
Coat the marinated chicken with flour, then pan-fry in a buttered pan until light golden
4
Prepare vegetables
Cut asparagus into 4cm long strips, blanch in boiling water, then rinse with cold water and drain. Cut red bell pepper into the same size, chop onion
5
Stir-fry vegetables
Add chopped onion to a frying pan and stir-fry for a while, then add bell pepper and asparagus and stir-fry briefly
6
Cook butter and flour
Add butter and flour to the frying pan, stir-fry over low heat for a longer time, but do not cook until it changes color
7
Add heavy cream
After the flour is cooked, pour in milk and let it sit for a while, then season with salt and black pepper. Finally add heavy cream to make a thick sauce
8
Make cream sauce pasta
Add pasta to the heated pan and stir-fry briefly, then transfer to a plate. Add the stir-fried vegetables to the prepared cream sauce and stir, then mix with the pasta
