So it’s time for another pasta surprise; because everyone loves pasta and surprises, hoo-raa!
Pasta surprise is all kinds of super and as yumbolicious regulars will know, it’s one of my favourite things to make.
It’s great because you get to clear out the contents of your fridge; while avoiding the supermarket (always good on a midweek evening) and all in under the guise of experimentation. And the big plus? Well it’s pretty hard to go wrong, but if you ever do, you can nearly always do an emergency rescue job with some cheese and a good grill!
This pasta surprise is veering dangerously towards poshness, but I swear it was a fridge clearing exercise that went exceptionally well. So well in fact, that I committed it to memory and made it again and again and again. And you should too.
Creamy, sundried tomato and chicken rigatoni
Makes enough for two.
175 g rigatoni
½ tbsp. olive oil
120 g of chicken breast, chopped into 2 cm pieces
1 clove of garlic, crushed
100 g sundried tomatoes, well drained and chopped into pieces
2 spring onions, chopped
75 ml cream
fresh parmesan, to taste
This is really quick to make, it’ll take about as long as it takes your pasta to cook; so first off bring some well-salted water to the boil, and cook the pasta according to the instructions on the packet.
In another pot, fry off the chicken over a medium heat in the olive oil, allow it to brown slightly and cook through, this should take about 5 minutes. Lower the heat and add in the garlic and sundried tomatoes and cook for a further 3-4 minutes. Next add in the spring onion and cook for a further 2 minutes, until just soft. Finally add in the cream and stir together well, but don’t allow it to get too hot or to curdle.
Once the pasta is cooked, drain and mix the sauce through straight away. Sprinkle with parmesan to your taste and enjoy.
You might also like:
Creamy, basily, mushroomy pasta
Pasta with feta, spinach and pine nuts
Oregano, Pecorino and macadamia nut pesto