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- Creamy Chicken Pasta with Peas
Creamy Chicken Pasta with Peas
Ingredients
Step by step process
Preparation
- 1
Prepare the chicken for the creamy pasta: pat the breasts dry and cut them into small pieces. Peel and finely chop the onion and garlic.
- 2
In a large pot, bring salted water to a boil for the tagliatelle.
Cooking the Pasta
- 3
Cook the tagliatelle al dente. Then drain it and let it sit in a colander so the sauce won't turn watery.
Sauce
- 4
Heat the oil and butter in a pan. Add the onion and cook it over medium heat for about 3 minutes, stirring now and then, until golden.
- 5
Add the chicken, season with salt and pepper lightly. Cook it for 5 to 6 minutes and stir occasionally, until the meat turns white and starts to brown.
- 6
Add the chopped garlic and peas. Stir briefly and heat everything for about 2 minutes, so the peas soften yet stay fresh and green.
- 7
Pour in the cream and lower the heat. Let the sauce simmer gently for 3 to 4 minutes, until it thickens slightly.
- 8
Stir in the grated Edam and keep mixing until the cheese melts completely and the sauce turns smooth and creamy.
Serving
- 9
Add the drained tagliatelle to the finished sauce. Toss everything well so the creamy sauce coats every piece.
- 10
Season with a little more salt or pepper to taste. Serve it warm as a filling lunch or dinner.
More tips:
If the pasta will sit for longer, reserve a few spoonfuls of the cooking water and stir it into the sauce when reheating.
For a milder flavor for children, you can replace part of the Edam with the same amount of mozzarella, which makes the sauce less pronounced.
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Topic: Italian Cuisine
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