Penne With Chicken In Cheese Sauce
Najat
Photo by Najat
Ingrediënten
PASTA
CHICKEN MIXTURE
Shop ingredients:
Tips
Marinate the chicken thighs beforehand with the spices (ras el kouzina, cayenne pepper, garlic powder) and a little olive oil. This allows the flavors to better infuse into the chicken.
Try using other cheeses like Parmesan for a stronger flavor alongside cheddar.
For extra crunch, garnish with toasted pine nuts or slivered almonds.
Add extra vegetables like spinach, mushrooms, or grilled peppers for more depth to the dish.
Before serving, sprinkle some breadcrumbs mixed with Parmesan cheese and bake briefly in the oven for a crispy topping.
Substitute chicken thighs with chicken breast.
Stappenplan
Peel and finely chop the yellow onion.
Bring a large pot of water to a boil. Add salt and then the penne once the water is boiling. Stir after a few minutes to prevent sticking. Cook the penne according to the package instructions (about 8-11 minutes). Drain, but reserve 100 ml of the pasta water.
Heat the butter along with the olive oil in a large skillet over medium heat. Add the chopped onion and cook for 3-4 minutes until soft. Then add the chicken thighs, garlic powder, ras el kouzina, cayenne pepper powder, and dried parsley. Cook for 5-6 minutes until the chicken is cooked through.
Add the reserved pasta water to the pan, crumble in the chicken stock cube, and stir in the tomato paste. Let it simmer for 3-4 minutes. Then add the sweet soy sauce (ketjap manis) and heavy cream. Bring to a boil over high heat for 5-7 minutes until the sauce thickens. Lower the heat and add the cheddar cheese. Stir until the cheese is fully melted and the sauce becomes creamy.
Add the penne to the sauce and mix well.
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