Chicken Cream Sauce for Pasta
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta
- 2 chicken breasts, frozen
- 1 bunch spring onion (s), cut into rings
- 200 g peas, frozen
- 2 clove (s) garlic, pressed through
- 3 tablespoon oil
- Salt and pepper, black from the mill
- 500 ml chicken broth
- 200 ml cream or milk
- 2 tablespoon tomato paste
- Parsley, TK
- Paprika powder, noble sweet
- marjoram
- oregano
- nutmeg
Print Recipe
Pin Recipe Instructions
- Thaw the chicken breasts, season with salt and pepper and cut into small pieces.
- Fry the spring onions, garlic and frozen peas in oil. Add the meat and fry it, then deglaze with the chicken stock. Add the cream or milk and then stir in the tomato paste. Season with parsley, marjoram and oregano and season with salt, pepper, paprika and nutmeg.
- Cook the pasta until al dente according to the instructions on the packet, while the sauce simmer on a low flame for about 10 minutes.
- Pour the sauce over the pasta and serve.
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