Chicken Breast Farfalle

A community recipe by stana

Not tested or verified by Nigella.com

Introduction

It was Sunday morning, my husband didn't feel like doing any more shopping than bread and butter (not even a toothpaste!), so for Sunday lunch I had to take something from the freezer. I found one sliced chicken breast and tried to combine it with whip cream leftover from our morning coffee.

Ingredients

Serves: serves 3-4 people as lunch

Metric Cups

1 chicken breast (diced)
300 grams cream
125 millilitres sour cream
vegetable spice pepper (optional 1 handful of peas, boiled in salty water or from can)
flour
500 grams farfalle pasta

1 chicken breast (diced)
10⅗ ounces cream
4 fluid ounces sour cream
vegetable spice pepper (optional 1 handful of peas, boiled in salty water or from can)
flour
17⅔ ounces farfalle pasta

Method

Chicken Breast Farfalle is a community recipe submitted by stana and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Dice the chicken breast (easier if it's frozen) and season it with vegetable seasoning, salt and pepper, and add just a little flour to cover each dice.

Put the oil into the frying pan (not too much oil, as you will later add the cream, you don't want it to be too greasy- though greasy is tasty!).

Fry the meat (medium high) just to change the colour, then add the cream and sour cream and reduce the heat. You might want to add one cup of milk, if its too dense. 15-20 minutes of cooking is enough.

Its done when the meat is ready and tender. If its not salty enough, add some old white cheese, the one youve forgotten all about in the fridge. When its ready, add if you wish the peas, maybe some oregano.

Stir in the farfalle cooked al dente and serve with freshly grated parmigiano reggiano.

Dice the chicken breast (easier if it's frozen) and season it with vegetable seasoning, salt and pepper, and add just a little flour to cover each dice.

Put the oil into the frying pan (not too much oil, as you will later add the cream, you don't want it to be too greasy- though greasy is tasty!).

Stir in the farfalle cooked al dente and serve with freshly grated parmigiano reggiano.