Pasta ala King

Big Pinay Chef
Aug 12, 2016
2 min read

Another recipe I've come up with that is very in demand by my family and friends. There's no need to feel guilty over this classic creamy combination of chicken, peppers and mushrooms. My version has crabs and sweet ham and flour for thickening to make it plenty rich and of course with a twist of Paprika butter for crunchiness. Serve over elbow pasta.

Prep Time : 15 Minutes

To Cook : 25 - 30 Minutes

Servings : 8 Servings

INGREDIENTS:

500g Chicken Breasts (cubed/bite size)

500g Elbow Pasta

360g Cream

1 tbsp. Olive Oil

1 tbsp. Butter

1 Medium White Onion (diced)

3 Cloves Garlic (minced)

1 1/2 cups Mixed Veggies

1 can Whole Mushroom (drained)

1 sachet of Knorr Cream of Mushroom (optional -- you can use the liquid from the can of mushroom)

5 slices of Sweet Ham (cubed)

2 tsp Nutmeg

1 tsp Oregano

1 tsp salt

1 tsp pepper

For Garnish:

Paprika

1 bar Butter

1 cup Bread Crumbs

Green Onions

DIRECTIONS:

1. Boil water on a casserole. Enough to cover the 500g of pasta. Once it boils add the pasta and wait for 8-9 minutes until pasta is al dente.

2.Pour oil and butter on a pan at a medium heat. Saute Garlic, Onion and Chicken, until chicken is cooked and tender. Add mixed veggies, sweet ham and mushroom. Once all are cooked add the spices (nutmeg,oregano, salt and pepper) then bring down the heat and then add the cream.

3. In a small bowl, add 1/2 cup of water, add the cream of mushroom powder and mix, once the mixture is simmering add the powder mix and then wait for it to simmer again. Make sure that the thickness is precise enough to cover the pasta.

4. Once the pasta is cooked, on a serving dish add the pasta, then layer the chicken sauce.

5. To make the Paprika Butter, melt butter and let it cool, add the bread crumbs and paprika. Sprinkle the Mix on top of the Pasta dish and broil it for 10 mins. Once the top is crisp and golden brown, then it is ready!

Bon apetit! ENJOY!