Chicken & Chives Pasta

Truth: I wanted to create a simple chicken salad tossed with the teensiest amount of seashell pasta. When over-creativity and overzealousness takes over, the result is this 😁. 

This has veered so very far away clean-tasting dinner I had planned. It’s just like me “trying” to do simple make up in the morning.

Me: 🕣I’d do a simple eye-look today because..✋🏼 sis has no time.

🕙 Fast forward to an hour later.

Also Me: I’m sporting an elaborate makeup but am sweating cos arrrghh I need to rush off before I’m late again for work!

So this is the extra me, always adding this and that - transforming a chicken salad into a steaming hot, comforting chicken pasta. Here’s how!

Recipe serves 1-2

2 handfuls of seashell pasta

1 chicken breast (marinate in Habanero tabasco sauce, salt, white pepper, garlic powder, sprinkles of paprika) cut into cubes

6 cloves of garlic

2 bird eye chillies, cut

5 cubes of frozen chopped spinach

3 tbsp cream

1 1/2 tbsp butter 

1 1/2 tsp French mustard

1/2 tsp sugar

1/2 tsp white pepper

2 1/2 tsp chopped chives

(Sprinkle more chilli flakes should you need more heat)

Steps:

1. Boil seashell pasta until it becomes al-dente and set aside.

2. Heat up 2 tbsp vegetable oil and fry garlic cloves followed by bird eye chillies in medium heat.

3. Add cube-sized chicken breast and fry for about 2-3 minutes.

4. Next, add butter followed by cream. Stir it for a bit, then add white pepper.

5. Do a taste test. If you need more heat, sprinkle some chilli flakes. If not, add mustard to increase depth and incorporate a nice tangy flavour.

6. Pour pasta in and stir until the sauce thickens. Turn heat off.

7. Garnish with chives

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