Dinner
Creamy Chicken and Vegetable Pasta
This creamy chicken and vegetable pasta is an affordable, comforting Monday-night dinner. The creamy sauce is made with milk instead of expensive cream, and it is a wonderful way to use vegetables already waiting in the fridge.
Ingredients
- 500 g penne or screw-shaped pasta
- 400 g boneless chicken, cut into small pieces
- 2 tablespoons cooking oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 medium carrots, grated or finely diced
- 1 cup frozen mixed vegetables
- 2 tablespoons cake flour
- 2 cups milk
- 1 teaspoon chicken stock powder
- 1 teaspoon dried mixed herbs
- ½ teaspoon paprika
- Salt and black pepper, to taste
- ½ cup grated cheese
- ½ cup reserved pasta water, if needed
Method
- 1
Bring a large pot of salted water to the boil.
- 2
Add the pasta and cook according to the packet instructions until just tender.
- 3
Before draining the pasta, reserve ½ cup of the pasta water. Drain and set aside.
- 4
Heat the cooking oil in a large frying pan over medium-high heat.
- 5
Season the chicken lightly with salt, pepper and paprika.
- 6
Add the chicken to the hot pan and cook for 5–7 minutes, stirring occasionally, until golden and cooked through. Transfer it to a clean plate.
- 7
Add the chopped onion and carrots to the same pan. Cook for approximately 4 minutes, until softened.
- 8
Add the garlic and frozen vegetables. Cook for another 2 minutes.
- 9
Sprinkle the flour over the vegetables and stir continuously for 1 minute.
- 10
Slowly pour in the milk while stirring to prevent lumps from forming.
- 11
Add the chicken stock powder and mixed herbs. Simmer gently for 3–5 minutes, until the sauce begins to thicken.
- 12
Return the cooked chicken to the pan and stir in the grated cheese.
- 13
Add the drained pasta and mix until everything is evenly coated. If the sauce is too thick, add a little reserved pasta water.
- 14
Taste and adjust the salt and pepper before serving.
Notes & tips
Chicken thighs are usually more affordable and remain juicy, but chicken breasts will also work. Use any vegetables you already have, such as peas, sweetcorn, broccoli, spinach or peppers. Add extra milk or pasta water when reheating because the sauce will thicken in the fridge. For a crispy finish, transfer the pasta to an oven dish, sprinkle cheese over it and grill until golden. Storage and Reheating Allow leftovers to cool before placing them in a sealed container. Refrigerator: Store for up to 3 days. Freezer: Freeze individual portions for up to 2 months. Reheating: Add a splash of milk and heat until piping hot throughout. Only reheat once.