Recipe #1: Creamy Chicken Pasta

Background

 

So I invented this recipe.  I mean not really, because there are probably a million similar ones out there, and I definitely based it off of a cookbook recipe I used to make in CA.  But for all intents and purposes, it is original.  Mostly because I just used the ingredients I happened to have on hand (read: needed to get rid of because it's crazy how fast things expire on you when you live alone.)

Each week, a few friends and I get together for a home cooked meal, for which we alternate cooking.  A few weeks ago, I made a creamy-tomato penne pasta dish which I found on the fabulous Pioneer Woman blog.  (It's really simple and delicious, so go check it out, if only to see the awesome photos.)  

For that recipe I needed penne pasta and heavy cream.  The deal with heavy cream at my local E mart is that they only sell it in giant 1 liter (4.22 cups) containers.  OK, I realize one liter isn't huge, but when it's heavy cream and you're a non-coffee drinker living alone, finishing a liter of heavy cream is a bit intimidating. Especially when it's a dairy product and has an unforgiving expiration date.

So I needed to get rid of my cream.  I also had one piece of chicken left over (we had chicken with the pasta), a bag of penne pasta, a carrot, garlic, onions, and tomatoes.  It was pretty obvious what needed to be done: I would chop everything up and throw it into the cream and over the pasta.  Which is what the recipe is:

Creamy Chicken Pasta

Ingredients:

1 piece of boneless chicken

2-3 tablespoons of olive oil (or butter)

2 onions

4 cloves of garlic

1 carrot

A dozen cherry tomatoes, cut in half or fourths

1 cup of whipping (heavy) cream

salt and pepper to taste (I use a significant amount)

1 bag penne pasta (or any pasta)

How to make creamy chicken pasta

0) Cook pasta according to package directions and drain.  (This step can be done at the beginning or in the middle.)

1) Rub the one piece of chicken with salt and pepper, and heat on buttered/oiled frying pan until cooked through (about 5 minutes on each side).  Set aside.  (Add more chicken or remove completely for vegetarian option.  I just used it because I had it.)

2) Chop up the one carrot and dozen cherry tomatoes into small or medium pieces (see photo below), or whatever size you want on your pasta.  Heat carrots in bowl of water for a few minutes in the microwave until soft.  (also can be done in pot or on pan, but I don't have much space).  Set carrots and tomatoes aside in bowl.

3) Chop up the two onions and four garlic cloves into little bits (see photos below) and saute on low heat on frying pan for a few minutes.  Add salt and pepper to taste.

4) Add cup of cream to onions and garlic and let simmer on low heat for five minutes until cream is reduced.  (If your heat doesn't get very low – mine doesn't – make sure you stir).

5) Add tomatoes and carrots to the cream/onions/garlic and let simmer for 2-3 minutes.  

6) Tear up chicken into small chunks.  Add to sauce on pan.  

7) Throw cooked pasta into the sauce or throw sauce onto cooked pasta.  Stir.  Add salt and pepper to taste (I like quite a bit.)  Serve immediately.

Kill the pink in the chicken.  Pink in chicken is not cool like pink in steak.

they sell these in large bags, so I'm always desperate to use them up.

dramatically lit onions

I freaking love garlic

demented tomato baby

pretty

cream is simmering

adding the tomatoes and carrots

Adding the chicken

I love cream sauces.

I love the colors.  Maybe next time I'll throw in some peppers

creamy pasta with carrots

Reason #123897 I shouldn't be allowed to live alone: I make massive meals and end up consuming large portions of them.

Posted in: chicken pasta carrots cream sauce recipe, chicken pasta recipe, Cooking, cooking ESL korea, cooking in korea, cooking in korea 2012, cooking without an oven, creamy chicken pasta, stovetop cooking