Wednesday, 20 July 2011

Chicken and Hunter Sausage Pasta

Although I have loads of cookery books, I have a few standard recipes (which I bet we all have) and this is one of them.

2 chicken breasts (thighs are better as they have more flavour, but you must skin and remove bone
2 hunter sausages (if you cannot get any smoked sausages such as kabanos)
onion (sliced)
clove of garlic
frozen peas
crème fraiche
salt and pepper

Cut the chicken and add to a frying pan and cook until golden. Add the onions and garlic and cook until onions are soft. When soft add the hunter sausage and the frozen peas and cook for another 5 minutes. Then add the crème fraiche and cook gently, making sure you don't have the temperature to high as the crème fraiche will split. If, whilst cooking, the sauce looks to thick, use the water from the pasta. Also add seasoning to taste.

Once you have added all the ingredients cooki the pasta as directed on the packet. I also think dry pasta is much better than fresh, as it has more bite. Also pasta should be served al dente and with fresh pasta you cannot do this. I also find wholemeal spaghetti best, but normal spaghetti or linguine is fine.

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