Chicken White Sauce Pasta Food

CHICKEN WHITE SAUCE PASTA RECIPE

Steps:

• Bring 6-8 cups of water to boil, season it with 1 tbsp salt and add the pasta. Allow the pasta to cook as per the cooking time mentioned on the package. When cooked, reserve about half a cup of the pasta water and then drain the pasta in a collander.
• While the pasta is cooking, warm up 1 tablespoon butter in a nonstick skillet and add the chicken mini bites to it. Season with salt and pepper to taste. Cook them for 1-2 minutes on each side until they're just opaque and then set them aside.
• In the same skillet, add the remaining butter and cream and bring to a gentle simmer on very low heat. Add the minced garlic and let it simmer for 2 minutes so the garlic cooks. Then season with salt and pepper and gently fold in the cheese until it melts into the sauce.
• Once the sauce is smooth and as thick as you'd like, add the pasta and chicken to it and toss until everything is coated well. If the sauce is too thick for your liking, use some of the reserved pasta water to thin it out a bit.
• Serve this immediately. Garnish with Italian seasoning or some dried oregano and some chilli flakes if you want to make this a little spicy. Enjoy!

WHITE SAUCE FOR PASTA

Steps:

• Melt butter and margarine in saucepan over medium heat.
• Add flour and stir.
• Add milk and cream, stir.
• Mix together broth and cornstarch add to saucepan.
• Heat to boiling, stirring constantly.
• Boil one minute.
• Remove from heat.
• Add salt, spices and cheese.

CHICKEN SPAGHETTI WITH WHITE SAUCE

Steps:

• Bring a large pot of water to a boil. Add spaghetti and a liberal amount of salt to the boiling water and cook, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain pasta and transfer to a large serving bowl. Reserve 1 cup pasta water.
• While pasta is cooking, coat chicken with salt and pepper on both sides.
• Heat olive oil in a large pan over medium-high heat. Add chicken and cook until browned, about 3 minutes per side. Remove chicken and chop into bite-sized pieces. Set aside.
• Add bacon to the same pan and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and cut into small pieces.
• Add sun-dried tomatoes, garlic, basil, and red pepper flakes to the bacon fat and cook for 1 minute. Add chicken and bacon and reduce heat to just above a simmer. Stir in milk and cornstarch. Add chicken broth, mozzarella cheese, and Parmesan cheese; stir and simmer until well mixed and cheeses have melted.
• Slowly add 1/2 cup pasta water to the sauce; stir and allow the sauce to thicken up to desired consistency, adding more pasta water as needed. Pour sauce over pasta to serve.

CHICKEN WITH PASTA BAKED IN WHITE SAUCE

Steps:

• Place the chicken in a dish with the crushed ginger and garlic, salt, pepper and water.
• Boil till the chicken is tender and cooked.
• Remove chicken.
• Keep stock aside.
• Remove the bones and cut the chicken into thin strips and keep aside.
• Now, proceed with preparing the white sauce.
• If your using Maggie bechamel mix, make the sauce according to the recipe.
• Add little water to the stock to make 1 litre.
• Put it on flame.
• Add little flour at a time, making sure it doesn't form any lumps.
• Slowly, pour in the milk.
• Stir until the sauce is smooth.
• Mix 1 tbsp.
• of butter and allow the sauce to simmer for a few more minutes till it thickens.
• Remove from heat.
• Set aside.
• In a baking dish, place some chicken at the base.
• Sprinkle some pepper and top with some of the white sauce and a little grated cheese.
• Cover it with 3-4 Lasagne strips.
• Continue layering the same way until all the chicken and the white sauce is over.
• Cover with aluminium foil.
• Preheat oven to 180C for 15 minutes.
• Bake the chicken for 30-45 minutes until the pasta is done.
• Remove the foil.
• Top the dish with the remaining cheese.
• Return to the oven until it turns brown.
• Serve hot!

CHICKEN AND PASTA IN WHITE WINE GARLIC SAUCE

Steps:

• Cut chicken breasts into bite-sized pieces.
• Combine chicken in large skillet with water, olive oil, mushrooms, onion, garlic, and spices.
• Cook until onion is tender.
• Add tomatoes, wine, salt and pepper to taste.
• Reduce heat, cover, and simmer about 15 minutes while preparing pasta, stirring occasionally.
• Drain pasta al dente,place into serving dish and toss with olive oil.
• Pour chicken mixture over pasta.
• Serve with fresh salad and garlic toast.
• I am very generous with my spices when i make this dish and usually add more than the recipe calls for, but it is quite delicious as written.