I had not planned what to cook today and was not really in a mood of cooking anything complicated. I had thawed some chicken breasts from the evening and by the time I finished this morning’s post it was almost noon. I decided to make a pasta dish and improvised with what I had in the deep freezer. I had frozen artichokes but my daughter doesn’t like them, I had frozen peppers but I use them all the time in pasta dishes so when I saw the frozen vegetables and grated cheese I liked the idea. I also had an opened heavy creamed in the refrigerator which I wanted to use, so I decided to combine them. The only pasta I had in my closet was spaghetti and tagliatelle and I preferred the tagliatelle but I regret that I added only half the packet as I thought that it would be more than enough. It came out to be very delicious and although it the picture the peas, corn and carrots are not visible as they landed on the bottom of the plate, they were delicious and made the dish quite different from what we usually eat.
Preparation time: 20 minutes
Cooking time: 20 minutes
- 500 grams chicken breasts (cut into bite size pieces)
- 250 grams tagliatelle
- 1 cup of grated cheese (I used a mixture of four cheese: gouda, edam, kerrygold and milner)
- 1 cup heavy cream
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup of white wine
- ½ cup of chicken broth
- 4 tablespoons olive oil
- 1 onion, finely chopped
- 1 – 2 garlic cloves, finely chopped
- 1 cup of mixed frozen vegetables (peas, carrots and corn)
Wash and drain the chicken breast. Remove skin and bone, which boil separately. After removing froth with a slotted ladle, add salt and boil for 20 minutes. Remove bones and skin and reserve 1/2 cup of broth.
Boil tagliatelle in the remaining broth for half time of the cooking instructions period. The packet said 20 minutes so I cooked them for 10 minutes.
Cut chicken into bite size pieces.
In a separate pot, boil vegetables in salty water until soft.
Heat oil in sautéing pan and sauté chicken on both sides.
Add onion and garlic and sauté until translucent. Deglaze the pan with wine, scraping up any pieces on the bottom of the pan. Add chicken broth, vegetables, salt and pepper, cover with lid and simmer for ten minutes.
Remove lid and add grated cheese and heavy cream and mix.
Drain pasta and mix in tagliatelle and finish cooking for another five minutes, mixing until pasta is cooked.
Serve hot and sprinkle some freshly ground pepper on top.
I am submitting this recipe at Foodie Tots, who is hosting this week’s Presto Pasta Nights, created by Ruth, of Once Upon a Feast.