Parmesan garlic pasta w/ chicken
Posted: Fri Mar 27, 2015 9:34 pm
I don't have pics, but I made this off the top of my head and it turned out AMAZING!! Olive Garden eat your heart out!
Sauce
2 lb of boneless chicken thighs diced
1 tsp Salt
1 tsp black pepper
1 tsp Oregano
1 tsp Basil
1 Chicken stock cube
1/2 cup of water
6-10 pressed garlic cloves
1/2 tsp garlic paste
1/4 cup of Greek Yogurt (I used the 2% fat)
1/2 cup of heavy whipping cream
3/4 cup of cream cheese
1/4 cup of Parmesan/Romano cheese blend
1 14.5 oz (411 gram) can of diced tomatoes
2 tablespoons of corn starch mixed with 1/2 cup of cold water
Fry diced chicken thighs (in a little olive oil) and season with salt, pepper, oregano, basil, and chicken stock cube. Add 1/2 cup of water when chicken is cooked to make a thick juice. While chicken is cooking, press garlic cloves and mix with Greek yogurt and cream cheese. Put cream cheese/Yogurt/ garlic mixture into the chicken and stir until it makes a creamy mix. Add Heavy Whipping cream and Parmesan/ Romano cheese blend and stir. Mix in garlic paste for a little extra garlic flavor ("flavour" if you're Canadian). Turn down heat to low (mixture will burn easily if not monitored) and add diced tomatoes (sauce should turn pink). Mix corn starch with water and add to sauce to thicken. Easily serves 4-5 people.
Serve over pasta of your choice (I used spaghetti noodles). Serve with side salad and home-made bread. Be careful, it IS filling!
Sauce
2 lb of boneless chicken thighs diced
1 tsp Salt
1 tsp black pepper
1 tsp Oregano
1 tsp Basil
1 Chicken stock cube
1/2 cup of water
6-10 pressed garlic cloves
1/2 tsp garlic paste
1/4 cup of Greek Yogurt (I used the 2% fat)
1/2 cup of heavy whipping cream
3/4 cup of cream cheese
1/4 cup of Parmesan/Romano cheese blend
1 14.5 oz (411 gram) can of diced tomatoes
2 tablespoons of corn starch mixed with 1/2 cup of cold water
Fry diced chicken thighs (in a little olive oil) and season with salt, pepper, oregano, basil, and chicken stock cube. Add 1/2 cup of water when chicken is cooked to make a thick juice. While chicken is cooking, press garlic cloves and mix with Greek yogurt and cream cheese. Put cream cheese/Yogurt/ garlic mixture into the chicken and stir until it makes a creamy mix. Add Heavy Whipping cream and Parmesan/ Romano cheese blend and stir. Mix in garlic paste for a little extra garlic flavor ("flavour" if you're Canadian). Turn down heat to low (mixture will burn easily if not monitored) and add diced tomatoes (sauce should turn pink). Mix corn starch with water and add to sauce to thicken. Easily serves 4-5 people.
Serve over pasta of your choice (I used spaghetti noodles). Serve with side salad and home-made bread. Be careful, it IS filling!