I rarely cook and when I do, it’s usually just throwing things together and hoping for the best. This was one of those recipes that turned out better than I expected!
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If I was to re-make this dish, I’d probably do things a little bit differently, but I had very limited ingredients so this was basically me rummaging through my fridge for whatever I could use. Things I would change:
- Remove chicken skin
- Grill chicken to be “healthier”
- Use parmesan instead of or along with cheddar
- cooking cream instead of milk
- fresh parsley instead of dried
- More heat, if the kids weren’t eating. Some cayenne or chilli flakes would be goooood
I think it turned out delicious nonetheless, although Shafiq modified his to suit his tastebuds better (mayo of course). When he first tasted it he had such a hard time pinning down the hint of lemon. If it was up to me I’d put lemon in almost all my cooking because i love the zing it gives, but Shafiq is NOT a fan haha.
Didn’t have time to document the whole process (also I didn’t think it was going to turn out any good) so this is the only picture I have, and even here you can’t really see anything. Oh well.
One-pot creamy paprika chicken pasta
Serving size: 4pax
Ingredients:
- Pasta of choice (I used angel hair spaghetti)
- 2 pcs chicken chop, cut into 1 inch pcs
- 2 Tbsp paprika powder
- 1 tbsp garlic powder
- 1/2 large white onion, chopped
- 1 carrot, diced
- 1 cup button mushrooms, sliced
- 1 cup cherry tomatoes, halved
- 2 tbsp vegetable oil
- 1/2 cup chicken stock
- 1 tsp flour
- 1.5 cup milk (I used fresh milk)
- 1/2 cup shredded cheddar or parmesan
- Chopped parsley (I used dried)
- squeeze of lemon
- salt and pepper to taste
Instructions
- Cook the pasta as per packet instructions making sure it’s al dente or still slightly firm to the bite.
- Drain but keep 2 cups of the pasta water
- Marinate the chicken with the paprika powder, garlic powder, salt and pepper
- Heat up the oil in a large non-stick pot/skillet
- Sauté the chicken til cooked through
- Remove chicken from skillet and set aside
- Sautee the onions, tomatoes, mushrooms, and carrots in the same skillet until softened
- Add in milk and chicken stock
- Once the liquid start bubbling, add in the flour slowly, stirring till it is all dissolved/mixed in
- Add the cheese and mix thoroughly
- If the sauce seems too thick, add in some of the pasta water and season to taste
- Add in the cooked chicken pieces and drained pasta, and simmer
- Add a squeeze of lemon and mix
- Garnish with chopped parsley and serve