This Chicken Pasta recipe is perfect for the end of a busy day.
Because it's very easy to make.
And if you still have things to do after you get home from work, my recipe helps you get those extra little things done because most of the work will be done in the oven!
Here’s an extra tip from my Chef:
Avoid spaghetti and tagliatelle pasta varieties, because they are too smooth for this recipe.
Of course, if you're like my Chef, you might not like this: it has sour cream in it! I always tell him: it blends into the recipe and you won't taste it!
Oh la la....men! What can you do?
I'll tell you what I'm going to do: I'm going to make and enjoy this recipe all for myself! You should too....
250 g pasta
1 teaspoon of salt for pasta
4 cooked chicken breasts
5-8 chives or green onions
1-2 tablespoons of a mustard
3 tablespoons of lemon juice
Salt and pepper to taste
7-8 tablespoons of sour cream
100 g grated cheese
Preheat the oven to 190°C/375°F.
Cook the pasta in boiling
water as directed on package. This will usually be 6 cups of water with
one teaspoon of salt. Drain the pasta when it's done and set aside for
Cut cooked chicken breasts into small pieces. (Here in my pictures, you can see that I'm preparing the chicken fresh, but leftovers are perfectly fine too!)
Rinse and chop the chives (or green onions). In a bowl mix the mustard with...
...the lemon juice, and salt and pepper. Then add the sour cream and whip it into a uniform white mass. Make sure everything is mixed together well.
In a baking dish, mix the sauce with the pasta and season it with the chives (or green onions). Then add the chicken pieces.
Put grated cheese on top and bake for 30-40 minutes.
Take out of the oven when it is ready, and let it cool down!
Set up a serving bowl with lettuce leaves, and then arrange it with the pasta and chicken.
Of course, if you’re hungry, simply place a serving on the plate and add a nice side salad!
Your chicken pasta dish is ready!