Fasting, Feasting

Penne Rigate with Creamed Chicken in Tomato Sauce (serves 6)
2 tbsp extra virgin olive oil
2 boneless skinless chicked breasts
2 cups chopped spring onion (cutting with kitchen scissors is easier)
4 garlic cloves, minced
1 tsp ginger-garlic paste
6 tomatoes, peeled, chopped and drained
1 tsp crushed oregano
1 tbsp salt
1 tsp freshly ground black pepper
1 tbsp red chilli
1 cup chicken stock (less salt)
4 tbsp cornstarch
1 1/2 cup half-and-half
1 pack Penne Rigate

1. Cook pasta according to instructions on packet.
2. Cut chicken into 1/2"x1/2" strips.
3. Heat oil in skillet, stir-fry chicken, spring onions, garlic with ginger-garlic paste until chicken is no longer pink.
4. Add tomatoes, oregano, salt, pepper, and stock. Boil, simmer and cook covered for 10 min.
5. In a bowl, blend cornstarch with half-and-half until smooth. Add to skillet, return to boil, stirring constantly until thickened.
6. Spoon Penne one scoop at a time and mix until completely covered with sauce. Mix the rest of the pasta the same way.
7. Serve with grated parmesan sprinkled on top.
This entry was published on September 4, 2009 at 13:30 and is filed under Cooking as Therapy. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Fasting, Feasting

  1. hemamalini on said:

    Looks yummy and easy to make! I;ll try it and let you know how it was…Did\’nt know you were into cooking as well Taby!

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