Creamy chicken pasta

Ingredients

• 500 g chicken strips
• 250 ml fresh cream
• 2 cloves of garlic, finely chopped
• 1 tsp salt
• 1/4 tsp egg yellow food colouring
• 1/2 tsp chilli powder
• 1 tsp ground pepper
• 2 tbs olive oil
• a handful of fresh fenugreek leaves
• 1 tsp mixed dried herbs
• 2 tbs chickpea flour
• 500g fresh or dried pasta
• 100g parmesan or mozzarella cheese
• chopped parsley or coriander for garnishing

Process

Marinate the chicken strips for 45 min – 1 hour before you intend making this pasta dish.

Place the chicken strips, salt, pepper, chilli powder, garlic, herbs and chickpea flour in a bowl and mix until the chicken is completely covered in the seasoning. Cover and leave in the fridge.

Bring 3 liters of water to the boil and season well with salt. Add in the dried pasta and cook for 4-5 minutes, until just under-cooked. If you’re using fresh pasta, boil for 1-2 minutes, also until just under-cooked.

Meanwhile, in a cast iron skillet, heat the olive oil gently over a medium-high heat. Add the chicken to the pan and fry until golden brown on all sides.

Pour in the fresh cream and lower the heat to a slow simmer, toss in the pasta and a little pasta water and let the pasta soak up some of the pasta sauce. Stir in the cheese and serve.