Rosemary Creamy Chicken Pasta
Rosemary and Chicken are like two unlikely lovers in a hot tub. They are placed there for whatever reason and then the magic happens. The rest of the graphic details are not really important. The end result is beautifully flavoured chicken. The effects are almost immediate.
Season the flesh with a little sea salt and black pepper, and you have a killer combination that is unbeatable. Now to cook it ala Michelin-star restaurant style and you have yourself a very fine meal at home.
Pair it with a sweet sparkling lychee champagne and nothing could be more perfect — except for being in the Michelin star restaurant itself.
Recipe
Ingredients
Chicken Breast Meat (skinless, just one slab can cook for three)
Rosemary (just a 2 sprigs would be enough)
Spaghetti (the cooking directions are on packaging, if it is 3 minutes, then cook to three, if it is 8 minutes, then cook till eight, one portion should be 170 grams of cooked pasta)
Sea Salt (I like the grainier crystals, but you can use whatever you like)
Black Pepper (cracked black pepper is best but if you wanna grate it by hand, do it)
Olive Oil (just enough to fry the chicken breasts will do)
Chicken Stock (I usually boil carcasses to get this, but you can buy it off the shelf at the supermarket, but the commercial ones are usually salty)
Chicken Seasoning (usually comes in powdered form, just a teaspoon will do, or you can use the sea salt. I like to intensify the chicken flavours)
Cooking Cream (just get 200 ml of it will do. No need to get the big packet types)
Garlic (3 pieces, minced)
Button & Shitake Mushrooms (2 each, sliced)
Salted Butter (just a quarter of a 250 gram slab, this is for frying the mushrooms)
Method
1. Cook the spaghetti in boiling water with a few droplets of oil and a teaspoon of salt. Cook according to the instructions on the packaging. The entire pasta must be submerged before you start the timer.
2. Once the pasta is cooked, run cold water through it to stop it from cooking further. Then add olive oil to prevent it from drying out and becoming clumpy.
3. Perform prep work on the garlic and mushroom. Mince the garlic and slice the mushroom.
4. Slice the chicken breasts meat into half by using a sharp knife cutting across the middle of the fillet with a palm down on the meat approach. Now you would have two thin chicken breast fillets.
5. Season with salt and cracked black pepper and allow it to slightly marinate.
6. Heat the griddle or flat pan with two tablespoons of oil and heat it till it is smoking. Bring the heat down to medium and then press the fillets into the pan, searing each side for 2 minutes or until the flesh is cooked through until white.
7. Make sure the fillets have a slightly brown crust with the meat cooked through. Reserve the fillets aside.
8. In the pan, pour the chicken stock, cooking cream and cook the sauce, scrubbing the burnt bits from the pan. This will make a rich sauce for your pasta. Season with a little salt.
9. Once the sauce is ready, pour into the cooked pasta noodles and decorate it with the sliced chicken fillets and serve with grated cheese and pepper.
Bon Appetit!