1. Pasta 250 gram 2. Oil 1 tbsp 3. Butter 1 tbsp 4. Chicken Breast or Thighs 350 gram cut into 1-inch cubes 5. Onion 1 medium finely sliced 6. Mushrooms 200 gram sliced 7. Garlic Cloves 5-6 finely chopped 8. Red Chili Flakes 1/2 tsp 9. Oregano 1 tsp 10. Parsley 1 tsp 11. Tomato Paste 1 cup 12. Cheese 1 cup grated 13. Cream 1 cup 14. Salt as required 15. Black Pepper Powder 1/2 tsp
#
# METHOD:
Serving Size: 3-4
Boil water in a large pot and add salt generously. Cook the pasta al dente according to the instructions on the package. Drain and set aside. Reserve the starchy pasta water for later use. Heat oil in a large deep pan and melt the butter in it. Add the chicken, season with salt and black pepper powder. Cook for 5-6 minutes over medium heat until slightly golden. Add onion and mushrooms and continue to cook for another 3-4 minutes until the mushrooms are cooked through and reduced in size. Add the tomato paste and 1/2 cup cooked pasta water. Let it simmer for 7-8 minutes. Transfer the cooked pasta to the pan and toss it well. Add the cream and bring to a very gentle simmer. Stir in the grated cheese and cover the pot for 2-3 minutes for the cheese to melt. Season to taste. Sprinkle oregano, parsley and chili flakes. Serve with some extra grated cheese on top if you prefer.
NOTE:
Cooked pasta water is starchy and has a good binding power. Adding half cup pasta water will help coat the sauce with the pasta.
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# INGREDIENTS:
1. Pasta 250 gram
2. Oil 1 tbsp
3. Butter 1 tbsp
4. Chicken Breast or Thighs 350 gram cut into 1-inch cubes
5. Onion 1 medium finely sliced
6. Mushrooms 200 gram sliced
7. Garlic Cloves 5-6 finely chopped
8. Red Chili Flakes 1/2 tsp
9. Oregano 1 tsp
10. Parsley 1 tsp
11. Tomato Paste 1 cup
12. Cheese 1 cup grated
13. Cream 1 cup
14. Salt as required
15. Black Pepper Powder 1/2 tsp
#
# METHOD:
Serving Size: 3-4
Boil water in a large pot and add salt generously. Cook the pasta al dente according to the instructions on the package. Drain and set aside. Reserve the starchy pasta water for later use. Heat oil in a large deep pan and melt the butter in it. Add the chicken, season with salt and black pepper powder. Cook for 5-6 minutes over medium heat until slightly golden. Add onion and mushrooms and continue to cook for another 3-4 minutes until the mushrooms are cooked through and reduced in size. Add the tomato paste and 1/2 cup cooked pasta water. Let it simmer for 7-8 minutes. Transfer the cooked pasta to the pan and toss it well. Add the cream and bring to a very gentle simmer. Stir in the grated cheese and cover the pot for 2-3 minutes for the cheese to melt. Season to taste. Sprinkle oregano, parsley and chili flakes. Serve with some extra grated cheese on top if you prefer.
NOTE:
Cooked pasta water is starchy and has a good binding power. Adding half cup pasta water will help coat the sauce with the pasta.
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