Tuesday,26 March, 2019
Current issue | Issue 1131, 17 - 23 January
Tuesday,26 March, 2019
Issue 1131, 17 - 23 January

Ahram Weekly

Sufra Dayma: Creamy blue cheese chicken penne

Serves 4 to 6
500 gms chicken breast fillets
200 gms fresh asparagus (cut into 4 cm diagonal lengths)
4 spring onions (chopped with good greens)
1 tsp crushed garlic
400 gms Penne pasta
3/4 cup pasta waters
100 gms blue cheese
150 mls pouring cream
250 gms sour cream
1/2 cup fresh basil leaves (finely chopped)
2 tbsp toasted pine nuts
1 chicken bouillon
2 bay leaves + 2 cardamom pods + pinch black pepper
Butter + oil

Heat an empty frying pan over high heat. Lower heat to medium.  Add butter and oil.  Add chicken fillets. Slightly brown on both sides. Halfway stirring chicken, add asparagus, spring onion and garlic. Stir to slightly wilt. Add pepper, cardamom and bay leaves. Add bouillonand boiling water, just to cover.  Bring to a boil. Cover and allow to cook over low heat. Remove chicken pieces onto a plate and cover. When cool, cut into 2 cm slices. Remove asparagus and onion mixture, into a small bowl, with remaining waters, if not too much. Remove cardamom and bay leaves and discard. Meanwhile cook the pasta in a large pan with salted boiling water until al dente. Drain, reserving said amount of its waters, pouring it back into hot empty pan where pasta was cooked.  Add cream, sour cream and blue cheese, crumbled.  Stir, over low heat to melt and form a creamy sauce. When bubbly, add chicken, asparagus mixture, basil and pine nuts to pan. Stir in. Add drained pasta to heat through and combine well with sauce.  Remove from heat and serve immediately.

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