Creamy chicken and white wine pasta
Lets talk about chicken! There’s quite a bit of it on my blog – you’ll find curries, soups, salads and even a full bird or two. If however, you had to rewind the clock to two years ago, you wouldn’t have found even a tiny little morsel. You see, up until fairly recently I was a bit of a chicken-a-phobe, just thinking about it made me go all funny. I can clearly remember the looks I used to get when I told them I didn’t eat chicken, “Are you a vegetarian?” they would ask, clearly bewildered and confused. I have no idea where this phobia came from or what triggered it but it was a royal pain in the butt.
Fast forward to present day, and after gradually re-introducing it to my diet, I would say I’m pretty much over my odd phobia. I’m still a wee bit iffy about other people cooking it for me and wouldn’t dream of ordering it in a restaurant but so long as I’m preparing it myself, I’m generally okay with it.
Basically, my point is, after all my waffling on, is that I’m glad I finally did finally become a poultry lover, because otherwise I would be missing out on lovely dinners like this one here. I’m only human, I have flaws and I sometimes have weird freaky habits and tastes, but I know a tasty dinner when I see it, and this one is the biz…
1 tbsp olive oil
2 small chicken breasts, diced into small chunks
1 small onion, finely diced
2 cloves garlic, minced
150ml chicken stock
100ml white wine
100ml single cream
1/3 cup grated parmesan cheese
Salt and freshly ground black pepper
1 tsp ground coriander, to serve
150g dried penne pasta
Cook your pasta in a large pot of boiling, salted water according to packet instructions. While the pasta is cooking, heat the olive oil in a large non stick frying pan and add the diced chicken. Cook for 3-4 minutes until the chicken starts to brown. Add in the diced onion and garlic and cook for another 2 minutes. Add the wine and cook for 2 minutes until the liquid has reduced down. Now add the chicken stock and cream, stir well and leave the sauce to bubble away gently for 10 minutes until it has thickened up and is a creamy consistency. Remove from the heat and stir in the grated parmesan, dried coriander, salt and black pepper. Once the pasta is cooked, drain it and add it to the sauce, mixing well to coat. Serve up with some extra shavings of parmesan.