Chicken and pasta recipe with garlic sauce – chicken fillet in cpicy sauce with bucatini pasta is great dish for dinner!
(for 4 servings)
- 1 pound skinless, boneless chicken breast halves (cut into thin 2-inch pieces)
- 1 (8 ounce) package bucatini pasta
- 1 cup heavy cream
- 5 cloves garlic (minced)
- 2 tablespoon Dijon mustard
- 1 tablespoon tomato paste
- 2 tablespoon white wine vinegar
- 4 tablespoon water
- 2 tablespoon olive oil
- 3 teaspoon corn flour
- salt and ground black pepper to taste
Mix garlic, tomato paste, Dijon mustard, vinegar and 4 tablespoons water.
In a frying pan, heat the 1 1/2 tablespoons olive oil. Fry the chicken on high heat for 1-2 minutes, until the meat turns white. Pour into the pan garlic-vinegar mixture. Bring to a boil, cover the pan, and simmer on low heat for 5-7 minutes.
Stir the corn flour into 3 tablespoons of heavy cream. Pour into the pan with chicken. Season with salt and pepper, pour the remaining heavy cream. Cook over low heat, stirring, until the sauce is thickened.
Bring a large pot of salted water to a boil. Cook bucatini in the boiling water, stirring occasionally, until cooked (10 to 12 minutes). Drain. Add remaining olive oil and stir.
Serve chicken and sauce over pasta.
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