Garlic Chicken Pasta
This pasta recipe is so quick and easy but doesn't lack flavour!
I like to pair this with a side salad and cheesy garlic flatbread, the ultimate comfort food.
Bacon could easy be added for extra flavour and protein, or leave out the meats and bulk up on the vegetables for an easy low calorie vegetarian meal!
Nutrition Facts
Serving Size 1 bowl
Servings 2
- Amount Per Serving
- Calories 553
- % Daily Value *
- Total Fat 11.5g18%
- Total Carbohydrate 65.6g22%
- Dietary Fiber 4.5g18%
- Protein 45g90%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Yields2 ServingsCategoryDinner
150 g dried pasta
2 medium chicken breasts
50 ml low fat creme fraiche
1 egg
1 medium onion
100 g mushrooms
2 cloves of garlic
1 tsp dried basil
1 tsp dried oregano
0.50 tsp salt
0.50 tsp black pepper
1
Bring a large pot of salted water to the boil, add pasta and cook until al-dente.
Slice the mushrooms and onions roughly.
Peal and mince the garlic.
Slice the chicken into bitesize pieces.
2
While pasta is cooking, heat a non-stick pan over a medium heat and add the garlic and sliced onions.
Cook until fragrant and the onions have softened. Then add in the mushrooms, chicken, basil and oregano, and continue to cook.
Cook until the chicken is cooked all the way through.
3
For the sauce, combine the salt, pepper, creme fraiche and gg together until fully mixed. There should be no lumps left.
4
Once the pasta is down cooking, drain but save half a ladleful of the pasta water.
Add the pasta and water to the pan and mix until thoroughly combined.
5
Remove from the heat and pour the sauce over top. Mix thoroughly, ensuring the egg doesn't scramble.
The heat from the pasta will cook the egg.
Top with roughly chopped fresh basil and serve with your favourite garlic bread!
Ingredients
150 g dried pasta
2 medium chicken breasts
50 ml low fat creme fraiche
1 egg
1 medium onion
100 g mushrooms
2 cloves of garlic
1 tsp dried basil
1 tsp dried oregano
0.50 tsp salt
0.50 tsp black pepper
Directions
1
Bring a large pot of salted water to the boil, add pasta and cook until al-dente.
Slice the mushrooms and onions roughly.
Peal and mince the garlic.
Slice the chicken into bitesize pieces.
2
While pasta is cooking, heat a non-stick pan over a medium heat and add the garlic and sliced onions.
Cook until fragrant and the onions have softened. Then add in the mushrooms, chicken, basil and oregano, and continue to cook.
Cook until the chicken is cooked all the way through.
3
For the sauce, combine the salt, pepper, creme fraiche and gg together until fully mixed. There should be no lumps left.
4
Once the pasta is down cooking, drain but save half a ladleful of the pasta water.
Add the pasta and water to the pan and mix until thoroughly combined.
5
Remove from the heat and pour the sauce over top. Mix thoroughly, ensuring the egg doesn't scramble.
The heat from the pasta will cook the egg.
Top with roughly chopped fresh basil and serve with your favourite garlic bread!