This pasta dish is really creamy and rich. Husband had 2 servings of it. Recipe was adapted from foodnetwork.com
Ingredients (Serves 3-4)
- About 1/2 pack(500 g) of San Remo Spaghetti
- 2-3 tbsp EVOO
- 2 chicken breasts, cubed
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup spring onion, chopped
- 1/8 cup Parmesan cheese
- 1/2 cup heavy cream
- 1/4 cup milk
- 1/2 cup tomato, diced
- 1 red chilli, julienne
- 1 tbsp parsley, chopped
- 1/4 cup reserved pasta cooking water
- Salt to taste
- 1/2 tbsp paprika*
- 1/2 tbsp garlic powder*
- 3/4 tsp black pepper*
- 3/4 tsp onion powder*
- 3/4 tsp cayenne pepper*
- 1/2 tsp ground oregano*
- 1/2 tsp thyme*
- 1/4 tsp cumin*
Add all the ingredients marked * together. Use half of it and salt to season chicken.
In a stock pot, bring water to boil, season water with salt, and cook pasta.
Heat pan on med high with EVOO. Brown chicken.
When chicken is done, take it out and set aside.
In the same pan, saute onion and chilli until onions caramelized.
Add in garlic, and saute until fragrant.
Pour in heavy cream, milk, and the other half of the spice mixture. Don’t forget to check if your pasta is done.
Bring to boil, add chicken, and 1/4 cup pasta cooking water.
Season with salt to taste. Let sauce reduce until thicken or about half.
Add in tomato, pasta, spring onion, parsley, and Parmesan cheese.
Serve with sprinkle of grated Parmesan if you like.