Creamy chicken pasta recipe

This is one tasty creamy chicken pasta recipe, and as well as being delicious i is a much healthier recipe as milk is used instead of cream, even soya milk can be used with great results.

Chicken can taste very delicious with pasta and for vegetarians quorn chicken can taste just good, this creamy chicken pasta recipe can be made using fresh chicken or quorn.

Another healthy factor about this creamy chicken pasta recipe is that it uses lots of vegetables which add vitamins and fibre to the dish as well as extra flavour.

If fresh chicken is used in this recipe remember to keep stirring the pan to be sure that the chicken is cooked evenly, the dish only becomes a real creamy sauce towards the end of cooking so be sure to stir.

You can serve this tasty creamy chicken pasta with any type of pasta and sprinkle with cheese at the end if desired.

For people who don't want to use milk this chicken recipe can be cooked using soya milk and still taste excellent, quorn chicken does contain egg whites so this is not a vegan recipe.

Ingredients for creamy chicken pasta recipe

1 Pack quorn chicken breast or 1 Pack diced fresh chicken breast
Few handfuls Petite pois peas frozen
Few handfuls Frozen sweetcorn
3 Flat mushrooms
4-6 small Carrots (grated)
3 Garlic cloves
Pinch dried parsley
Pinch dried basil
Salt and pepper
Milk or soya milk
2 Tbsp Cornflour (corn starch)
Rice bran oil
Butter/margarine (optional)



How to make Creamy chicken pasta


Drizzle some oil into a large pan and turn onto a medium heat.

Add the chicken pieces and cook until either the quorn pieces start to turn golden or the fresh chicken turns white but not fully cooked.

Stir well whilst cooking then remove from the pan as you add the chicken to the pan again very soon.

Add the grated carrots to the pan and cook on a medium/low heat for 10-15 minutes or until the carrots soften.

Once the carrots have softened up add the chicken back to the pan and stir well.

Add the peas and sweetcorn keep stirring.

Add the parsley, basil, salt and pepper then pour in some water.

Do not cover the chicken and vegetables in water, you should barley see the water coming up through the vegetables.

When the vegetables cook the vegetables will produce extra water.

This dish is cooked almost like a dry curry, there should not really be too much of a sauce until the end when milk is added to turn the dish into a creamy sauce.

Cover the pan and simmer for 20 minutes being sure to keep stirring the dish very well from time to time, especially if fresh chicken is being used as the chicken needs to cook evenly.

In a small dish mix the cornflour with 1-2 tablespoons of milk.

Pour the cornflour mixture into the pan with some milk, only add a little milk at a time as the sauce will keep thickening as you add the milk.

Simmer for 5 minutes and keep stiring.

Add the mushrooms stir well and add more milk if needed, keep simmering and stirring.

When the mushrooms and chicken are fully cooked check for seasoning to see if more salt is needed.

Add a knob of butter/margarine (optional) and stir well.

Serve with fresh pasta or rice.