A simple pasta dish for any time of the year. Bon Apetite
Ingredients:
This meal is for two people. For more portions simply up the scale
3 Chicken thighs
200g Pasta Penne
One half a Courgette
One half Red Pepper
2 Spring Onions
2 Asparagus
250g Double Cream
50g White Wine
2tbsp Vegetable Oil
Salt & Pepper to Season
Balsamic Reduction
Method
1. Once you have cut the courgette, red pepper, asparagus and onions into small cubes, place a pan of boiling water, add some salt to flavour and some oil to prevent the pasta from sticking.
2. Season the chicken thighs with salt and pepper and cook them in an air fryer at 200C for 18 minutes or in the oven for 25 minutes at 200C Fan assisted ovens 180C or 400F Gas mark 6.
add the vegetables and saute for between 4-5 minutes, stirring all the time.
4. Once the chicken is ready, cut into large bite sized chunks and add to the vegetable mix in the saucepan, then stir in the white wine. Cook for 1 minute, add the cream then stir the ingredients for 3 minutes, reducing the sauce.
5. The final stage of the cooking is to add the drained pasta to the pan and mix in well.
6. Once the pasta is mixed well, place the contents onto the plate from the centre out, making sure that you clean up any sauce spills from around the edges. This is not essential but it does make for nice presentation.
Finally zig-zag the balsamic reduction over the dish and serve hot with a nice glass of white wine.
I hope you enjoyed this post and will enjoy the meal even more. If you like what I do then please share and PLEASE keep coming back for more; I aim to post every Friday, just in time for a special weekend meal.
