Fasting, Feasting

Penne Rigate with Creamed Chicken in Tomato Sauce (serves 6)

 

Ingredients

 

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

 

Method

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.