I am really not a fan of smoked chicken. Why, I don’t know. I’ve recently learned to love bacon (I used to really hate it…why, I don’t know!) and I have always had an obsession with smoked salmon. So I really can’t tell you why I don’t like it. So I was pretty put-off when my dad came home with some smoked chicken fillets one night. What the hell was I meant to do with them?
On that same night, my husband was begging me to make him creamy pasta. You see, my husband is one of those lucky sons of …. who can eat WHATEVER they want, and not gain a kg. He drinks litres of coke a day, eats sweets, chips and fried EVERYTHING and at the end of the day, his pants are looser than what they were in the morning. Again, why, I don’t know! I just look at a glass of coke (something I have a serious weakness for) and I gain 20kg. I have battled with my weight all my life so marrying a skinny-malinks who can do all the things I wish so hard I could do, doesn’t actually help. But every now and then I give in to his requests and I thought the smoked chicken would have to be part of this creamy pasta thing I was about to make. I also had some mushrooms in the fridge and as that is another one of my husbands loves, I knew it would also play a main part.
The smoked chicken was actually really delicious in this and the end result was very al fredo-ish. It helps that it’s cooked in less than 20 minutes and that the whole family loved it!
2 Large Smoked Chicken fillets
250g Mushrooms, sliced
2 garlic cloves, thinly sliced
250ml Milk, mixed with 1tbsn Cornflour
1/2 tsp Paprika
Pinch of Nutmeg
1 tsp Mustard Powder
2tbsn Lemon Juice
Salt & pepper to taste
500g Farfalle (or any other pasta) cooked
Fresh parsley to serve
- In a large saucepan, fry the chicken, mushrooms and garlic in some oil until the mushrooms are cooked.
- Pour in the cream, milk and flavourings and allow to thicken.
- Toss in the cooked pasta and serve with a scattering of parsley and some grated pecorino if you wish.