Cooking recipe:
Source: https://www.vkusnyblog.com/recipe/pasta-s-tomatno-slivochnym-sousom-i-kuritsej/Примечания by ingredients:
Chicken. I use fillets of legs for such dishes, and I advise you. This meat turns out to be more juicy than the breast, and it is cooked in the same time. But if you have a diet (although what kind of diet is there if there is cream in the sauce?))))), then you can use breast fillets. But be sure not to overdo it and make it dry!
Pasta. As I wrote in the annotation, you can choose any shape, but it will be more convenient with a short-type paste. Fusilli, penne, orquiette, farfalle, a variety of horns, shells and the like are perfect.
Tomatoes. If you cook this pasta during the tomato season, take fresh ones, as in the recipe. Cocktail tomatoes and cherry tomatoes are also suitable. But if you have any questions with fresh tomatoes, use tomatoes in their own juice. 200 g per 4 servings will be enough.
Cheese. For serving, you can use any hard aged cheese like parmesan to your liking.
Onion. The recipe uses green onions – they give a softer texture and taste. But if you wish, you can use regular onions instead, very finely chopped. Another option is leek (we take only the white and light green parts from it).
Punch. This is a versatile version of greens in taste and accessibility. If you want and can, replace it with green basil.
Water. It is needed to make the sauce a little more liquid. If you have frozen broth in stock – chicken or vegetable – use it.
We proceed to cooking.
Finely chop the onion and garlic. Tomatoes are cut into cubes with a side of 1 cm. If you use cherry tomatoes, then cut into halves or quarters, depending on the size.
Cut out the bones from the chicken thighs and remove the skin. The flesh is cut into pieces for one bite.
Boil the pasta in salted water according to the instructions on the package. In parallel, we prepare the sauce.
Heat 2 tablespoons of vegetable oil in a thick-bottomed frying pan over medium heat. In a couple of rounds, fry the chicken until golden brown and almost ready. In the process, add salt and pepper to taste.
Transfer the chicken to a plate. Add the onion to the pan and fry, stirring, for 1 minute.
Add the paprika and garlic and fry for about 30 more seconds, still stirring. Add tomatoes.
Cook, stirring, for 2-3 minutes. Then add the water and fried chicken, bring to a boil and simmer under the lid for 5-7 minutes.
Remove the lid, add cream and parsley.
Stir, remove the sample. Add salt if necessary. Bring to a boil and cook over low heat for about a minute. Turn off the heat and add the boiled pasta to the sauce. Mix it up. We arrange them on plates and sprinkle with grated aged cheese.
Enjoy your meal!
This recipe for pasta with tomato cream sauce and chicken has been tested and prepared by chef Tatiana Nazaruk, author of the Delicious Blog.
Do you want to thank me? It's easy!
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