Now that the weather is cooler, my body is telling me to force carbs and creaminess into it.
It becomes Oh So Tempting to go out and order a serve of cream based pasta.
BUT, by making it at home you save money, have portion control AND control the amount of calories :)
Cream based sauces have a reputation to be difficult, but it's really not.
Here is an EASY creamy pasta *
Pesto
[This recipe makes approx 1cup of Pesto]
2 cups fresh basil
1/4 cup grated Parmigiano-Reggiano
2 Tablespoons of water
3 Tablespoons of Extra Virgin Olive Oil
1 Large clove Garlic
1/2 Teaspoon fresh Ground Pepper
Add all ingredients into a food processor and blend until a smooth consistancy.
What Else you will need:
1/4 Cup Philadelphia Light Cream for Cooking
One Chicken Breast, skinned, trimmed of all fat and flattened
1 cup Baby Spinach, roughly chopped
1/4 cup Semi-Dried Tomatoes [no oil]
2 cups of pasta [Your choice, I prefer wholemeal Penne**]
Place chicken breast in George Foreman [Or Similar] until cooked through.
Remove from the grill and cover in foil to allow it to rest.
Boil water for your pasta
Warm pesto in a small saucepan
Add pasta to the boiled water
Once the pesto is warm, slowly add the cream and stir
[This cream is fairly easy to use, it doesn't curdle/burn easily]
If it thickens too much, add a small amount of water.
Slice the chicken into small pieces
Add the Chicken, Baby Spinach & Tomatos to the sauce until spinach becomes slightly wilted.
Drain the pasta well and serve.
Serve with some toasted rustic bread, or a Bocconcini & Basil Salad.
Not the healthiest choice, but better than the average. And VERY yummy. |
* This recipe is for 2 serves and takes approx 25-30 mins
** Trenne or Quadrefiore would work will with this pasta also.
Using a "ridged" pasta means it holds the sauce better than flat varieties
Yummayyyyyyyy!!!
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