Creamy Chicken Pasta

15. Jun, 2015

A lovely winter warmer! I cheated and used a whole cooked rottiserie chicken from Woolworths!! But you could roast your own chicken. I also used fresh herbs that are specially selected for pasta dishes (see photo) but you could use dry thyme and oregeno. Using the fresh cream is also optional. The tomamto sauce is great even without the cream. This dish also worked out to be quite economical as it cost under R150 and could easily feed 6-8 people.


1 whole roasted chicken, thyme, oregeno and basil, 3 cloves garlic, 1 onion, 1 carrot, 2 leeks, 1 green chili (optional), salt and cracked black pepper, 1 tin whole peeled italian tomatoes (800g), 1 fresh cream (optional), 1 packet penne pasta(500g).

Finely chop the onion, carrot, leeks, chilli, and garlic. Fry all except garlic in a little olive oil. When the veges have softened add salt and pepper to taste and add the garlic and the herbs(dry or fresh). Cook for a further two minutes then add the canned tomatoes. (I run a knife through the tomatoes while they are in the can before adding it to the pot). Cook tomatoes for 30 minutes stirring frequently. Add a teaspoon of sugar and check if more salt and pepper is needed. While the tomato sauce is cooking remove the skin off the cooked chicken and chop into bite size pieces. When the sauce is cooked and slightly thickened add the fresh cream and cook for a few minutes.Then add the chopped chicken. Check again for seasoning. If the sauce is too thick add some of the pasta water to the sauce. I only cook the pasta when the sauce is ready. The pasta needs to go straight into the sauce after it is cooked and drained. Mix the pasta into the sauce, place into a serving dish and sprinkle with fresh parsley. Serve with grated parmesan.

You could use the same tomato sauce (without the cream) to make spaghetti bolognaise. Just add beef mince to the sauce and cook through. Serve with spaghetti.