Chicken / Chilli / Main Dishes / pasta

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Had a can of italian plum tomatoes sitting in the cupboard so decided to make a pasta dish for lunch. However, not a big fan of tomato-based sauces so had to look for a recipe that balanced the tomato taste with other flavors. Came across one at www.allrecipes.com which called for cream and lots of red pepper. However, it also included crumbled sweet italian sausages, which isn’t exactly widely available in your average Singaporean suburban neighborhood stores, so had to substitute the meat with chicken instead. Overall, quite tasty. And/but spicy, depending on whether you like your food fiery. My 3-year old cousin was gulping down water in between all the yummy noises. Really quite adorable to watch.

Bow ties with chicken and cream

(serves 2)

4 oz bow-tie pasta

splash of olive oil

4 oz boneless chicken meat (breast or fillet), diced*

3/4 tsp red pepper flakes

1/2 cup diced onions

2 cloves garlic, minced

10 oz Italian plum tomatoes, pureed in a blender

1/2 cup single cream

pich of salt

pinch of brown sugar+

1 tbsp chopped fresh parsley

  • Cook pasta in a pot of salted boiling water. Drain and set aside.

  • Heat oil in pan. Cook chicken and red pepper till meat is evenly browned all over. Add diced onions and minced garlic. Cook until onions go limp.

  • Stir in tomatoes, cream, sugar and salt. Simmer, uncovered til sauce thickens. Sprinkle in parsley and some freshly grated parmesan cheese if desired.

*The original recipe calls for italian sausages, which have alot more flavor than plain chicken meat. So to pick up the taste, I sprinkled on some seasoning powder and allowed the meat to marinate for about half hour. My spice mix includes onion, garlic, paprika, chilli, marjoram, pepper and ginger, which gave it quite a bit of flavor. But of course, crumbled sausage would have been much tastier. Next time!

+The thing with red pasta sauces is that they tend to be a little sour if your tomatoes aren’t fully ripe. Read somewhere that brown sugar works much better than white at neutralizing the natural sourness of tomatoes which is why I sprinkled in a pinch of it to the sauce. But of course, always taste before adding to make sure that you don’t over-sweeten your sauce.

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