Chicken Pasta is very delicious dish which can be prepared easily and quickly. This food can be served at any time and kids loves it.
- 2 whole boneless chicken breast
- 6 tablespoons canola oil
- 1 medium onion, chopped
- 8 ounces mushrooms, sliced
- 1 pound of asparagus
- 4 tablespoons flour
- 4 cups chicken stock
- 1 cup sun-dried tomatoes, thinly-sliced
- 1 tablespoon basil
- 1 pound pasta cooked
- 1/4 cup Parmesan cheese
- salt and pepper
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Slice up the sun-dried tomatoes and cube the chicken. Salt and pepper the chicken. Fill a medium pot with water and boil. Cut up the asparagus and parboil for a few minutes.
Heat 2 tablespoons oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until it’s well browned on both sides. Remove the chicken from the skillet.
Heat the remaining oil in the skillet over medium heat. Add the onions, mushrooms, basil, salt and pepper. Cook and stir for 2 minutes.
Add the flour and make a roux. Cook for 2-3 minutes.
Add the chicken stock, return to a boil and simmer 2-3 minutes.
Add the sundried tomatoes. Return the chicken and asparagus to the skillet and heat to a boil.
Reduce the heat to low. Cook the mixture for 5 minutes or until the chicken is cooked through.
Mix the chicken with the cooked pasta. Sprinkle with the Parmesan cheese.
- add a vegetable if you like
- skip the mushrooms if you like
- serve with any pasta
- make the chicken mixture in advance, just add to the pasta when ready
- reserve a cup of pasta water – to add later if too dry
Read also Cheesy Vegetable Pasta