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Friday, September 30, 2016

Recipe: Chicken Parmesan Pasta

Pasta. One dish, many variations. The best thing? You throw in whatever ingredients you like, paired it up with your favourite pasta, and BOOM, dinner ready in less than 30 minutes. Well, on the other hand, you are able to use whatever left in your fridge to whip up a simple lunch. In my case, I had a ton of chicken thighs and blocks of Parmesan lying in my fridge. So,

I have a Parmesan. I have a chicken thigh. UHHH. Chicken Parmesan.

Difficulty: Pretty easy
Yields 2 servings


linguine pasta (about 200g)
extra-virgin olive oil
garlic, thinly sliced
2 chicken thigh, deboned and chopped into chunks

1 cup chicken broth
1/2 cup milk
1 tbsp unsalted butter

Parmesan, finely grated
Pecorino Romano, finely grated (optional)
chives/spring onions, chopped

salt and pepper, to taste


1. In a saucepan, heat 4 tablespoons of olive oil on medium heat, and add the sliced garlic, swirling the pan frequently to avoid burning the garlic. Cook until garlic turn slightly browned. Stir in the chicken thigh chunks and cooked till even (about 30 seconds).

2. Add in chicken broth, milk, butter and linguine.

3. Bring the mixture to a boil, and simmer to reduce the mixture into a sauce. Stir occasionally. About 18 minutes, the pasta should be al-dente. Season with salt and pepper, and stir in Parmesan. If the mixture is too thick, add in milk (by tablespoons).

4. Serve immediately with chopped chives/spring onion, and top with more Parmesan and Pecorino Romano (for an extra kick).

Great pasta, 4 simple steps, less than 30 minutes. How impressive is that.