This pasta dish boasts tender unicorn pasta tossed in a rich and delicious tomato & crème fraîche sauce laden with spiced chicken. Sprinkled with grated Italian-style hard cheese and oregano, you’ll have yourself a restaurant quality meal in no time!
Muratie’s Creamy Chicken Pasta
Muratie’s Creamy Chicken Pasta
with Italian-style hard cheese & balsamic reduction
Hands on Time: 20 - 40 minutes
Overall Time: 25 - 55 minutes
Ingredients:
- Balsamic Reduction
- Chicken
- Chicken Spice
- Creme Fraiche
- Dried Oregano
- Free-range Chicken Breast/s
- Free-range Chicken Breasts
- Fresh Unicorn Pasta
- Garlic Clove
- Garlic Cloves
- Grated Italian-style Hard Cheese
- Onion
- Onions
- Spinach
- Tomato Paste
From your kitchen:
- Oil (cooking, olive or coconut)
- Seasoning (salt & pepper)
- Water
- Butter
- Paper Towel
- Sugar/Sweetener/Honey
GOLDEN Chicken
Boil the kettle. Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 4-5 minutes (shifting as it browns). Season, remove from the pan and set aside.
FLAVOURS OF ITALY
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the oregano and the Chicken spice and fry until fragrant, 1-2 minutes (shifting constantly).
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving 100ml [200ml]|#7DA0D7 of pasta water. Toss through a drizzle of olive oil and set aside.
ALL TOGETHER NOW
Once the onion is soft and fragrant, reduce the heat slightly and add the tomato paste and simmer for 1-2 minutes, stirring occasionally. Add the Chicken, the crème fraîche, a sweetener (to taste) and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes. Remove from the heat and toss through the pasta, the spinach, and ¾ of the cheese. Loosen with a splash of water if needed. Season.
WHAT'S NOT TO LOVE!
Dish up the creamy pasta. Drizzle over the balsamic reduction (to taste) and finish it off with a sprinkle of the remaining cheese. There you go, Chef!
GOLDEN Chicken
Boil the kettle. Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 4-5 minutes (shifting as it browns). Season, remove from the pan and set aside.
FLAVOURS OF ITALY
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the oregano and the Chicken spice and fry until fragrant, 1-2 minutes (shifting constantly).
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving 100ml [200ml]|#7DA0D7 of pasta water. Toss through a drizzle of olive oil and set aside.
ALL TOGETHER NOW
Once the onion is soft and fragrant, reduce the heat slightly and add the tomato paste and simmer for 1-2 minutes, stirring occasionally. Add the Chicken, the crème fraîche, a sweetener (to taste) and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes. Remove from the heat and toss through the pasta, the spinach, and ¾ of the cheese. Loosen with a splash of water if needed. Season.
WHAT'S NOT TO LOVE!
Dish up the creamy pasta. Drizzle over the balsamic reduction (to taste) and finish it off with a sprinkle of the remaining cheese. There you go, Chef!
GOLDEN Chicken
Boil the kettle. Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 5-6 minutes (shifting as it browns). Season, remove from the pan and set aside.
FLAVOURS OF ITALY
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, the oregano and the Chicken spice and fry until fragrant, 2-3 minutes (shifting constantly).
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving 300ml [400ml]|#7DA0D7 of pasta water. Toss through a drizzle of olive oil and set aside.
ALL TOGETHER NOW
Once the Onions are soft and fragrant, reduce the heat slightly and add the tomato paste and simmer for 1-2 minutes, stirring occasionally. Add the Chicken, the crème fraîche, a sweetener (to taste) and the reserved pasta water. Simmer until slightly thickened, 2-3 minutes. Remove from the heat and toss through the pasta, the spinach, and ¾ of the cheese. Loosen with a splash of water if needed. Season.
WHAT'S NOT TO LOVE!
Dish up the creamy pasta. Drizzle over the balsamic reduction (to taste) and finish it off with a sprinkle of the remaining cheese. There you go, Chef!
GOLDEN Chicken
Boil the kettle. Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. Pat the Chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 5-6 minutes (shifting as it browns). Season, remove from the pan and set aside.
FLAVOURS OF ITALY
Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until soft, 4-5 minutes (shifting occasionally). Add the garlic, the oregano and the Chicken spice and fry until fragrant, 2-3 minutes (shifting constantly).
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving 300ml [400ml]|#7DA0D7 of pasta water. Toss through a drizzle of olive oil and set aside.
ALL TOGETHER NOW
Once the Onions are soft and fragrant, reduce the heat slightly and add the tomato paste and simmer for 1-2 minutes, stirring occasionally. Add the Chicken, the crème fraîche, a sweetener (to taste) and the reserved pasta water. Simmer until slightly thickened, 2-3 minutes. Remove from the heat and toss through the pasta, the spinach, and ¾ of the cheese. Loosen with a splash of water if needed. Season.
WHAT'S NOT TO LOVE!
Dish up the creamy pasta. Drizzle over the balsamic reduction (to taste) and finish it off with a sprinkle of the remaining cheese. There you go, Chef!
Frequently Asked Questions
What is the preparation time for Muratie’s Creamy Chicken Pasta?
The preparation time for Muratie’s Creamy Chicken Pasta with Italian-style hard cheese & balsamic reduction is between 20 and 40 minutes.
What is the total time required to make Muratie’s Creamy Chicken Pasta with Italian-style hard cheese & balsamic reduction?
The total time required to make Muratie’s Creamy Chicken Pasta with Italian-style hard cheese & balsamic reduction is between 25 and 55 minutes.
How many servings does Muratie’s Creamy Chicken Pasta provide?
4 servings
What are the main ingredients in Muratie’s Creamy Chicken Pasta?
Balsamic Reduction, Chicken, Chicken Spice, Creme Fraiche, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Unicorn Pasta, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Spinach, Tomato Paste
What is the nutritional information of Muratie’s Creamy Chicken Pasta?
Calories: 860, Carbs: 93 grams, Fat: grams, Protein: 59.8 grams, Sugar: 24 grams, Salt: 618 grams
How do I prepare Muratie’s Creamy Chicken Pasta?
ALL TOGETHER NOW: Once the onion is soft and fragrant, reduce the heat slightly and add the tomato paste and simmer for 1-2 minutes, stirring occasionally. Add the chicken, the crème fraîche, a sweetener (to taste) and the reserved pasta water. Simmer until slightly thickened, 1-2 minutes. Remove from the heat and toss through the pasta, the spinach, and ¾ of the cheese. Loosen with a splash of water if needed. Season. WHAT'S NOT TO LOVE!: Dish up the creamy pasta. Drizzle over the balsamic reduction (to taste) and finish it off with a sprinkle of the remaining cheese. There you go, Chef! PERFECT PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 1-2 minutes. Drain, reserving 100ml [200ml]|#7DA0D7 of pasta water. Toss through a drizzle of olive oil and set aside. FLAVOURS OF ITALY: Return the pan to medium heat with a drizzle of oil (if necessary). Fry the onion until soft, 3-4 minutes (shifting occasionally). Add the garlic, the oregano and the chicken spice and fry until fragrant, 1-2 minutes (shifting constantly). GOLDEN CHICKEN: Boil the kettle. Place a pan, large enough for the pasta, over medium heat with a drizzle of oil. Pat the chicken dry with paper towel and cut into bite-sized pieces. When hot, fry the chicken until golden and cooked through, 4-5 minutes (shifting as it browns). Season, remove from the pan and set aside.
What should be prepared from my kitchen to make Muratie’s Creamy Chicken Pasta?
Balsamic Reduction, Chicken, Chicken Spice, Creme Fraiche, Dried Oregano, Free-range Chicken Breast/s, Free-range Chicken Breasts, Fresh Unicorn Pasta, Garlic Clove, Garlic Cloves, Grated Italian-style Hard Cheese, Onion, Onions, Spinach, Tomato Paste
How many calories does Muratie’s Creamy Chicken Pasta have?
860 calories
How much fat content does Muratie’s Creamy Chicken Pasta have?
grams
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