Garlic Chicken Pasta
This creamy chicken pasta dish is packed with flavors and textures. Tender bites of chicken are cooked to perfection and combined with al dente pasta spirals, sweet red peppers, and fiery red chilies. The creme fraiche adds a luxurious creaminess that brings all the elements together, making this a comforting and satisfying meal.
— Constant Cookbook
Ingredients
- 4 skinless chicken breast fillets
- 320-400g pasta spirals
- 300g low-fat creme fraiche
- 4-7 garlic cloves
- 1 red chilli
- 50g frozen peas
- 1 red pepper
- 1 knob of butter or frying spread
- salt and white pepper
Instructions
- Cut the chicken into bitesize pieces and shallow fry in the butter, preferably in a pan with high sides so the pasta can be added later.
- Boil the water for the pasta and then cook according to instructions.
- Once the chicken has cooked through, add the other ingredients, leaving the garlic until last to keep in the flavour.
- Once the pasta is cooked, drain and add to the chicken. If there isn't enough room, add the chicken to the pasta instead.
- Stir in the creme fraiche. Season to taste.
Yield
Serves 4
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