It’s been a while since we tried a new recipe for dinner and I figured it was time to make another attempt to expand the palates of my fussy eaters. Fresh back from the land down under with favourable results eating a carbonara pasta, I was encouraged to try this simple cream-based pasta recipe…
- 2 tbsp olive oil
- 1 tsp garlic puree
- 200g mince chicken
- 200g chicken, cubed
- 1 slice of ham
- 1 1/2 tsp paprika
- 1 cube of chicken stock
- 1 cup of water
- 250g sour cream
- cooked pasta of your choice (e.g. penne, fettucine, spaghetti, etc.)
- Cut up the broccoli, wash it and cook it in the microwave for 2 minutes. Set aside.
- Mix the garlic puree, chicken stock, paprika and water in a bowl. Set aside.
- In a pan, add the olive oil and stir fry the chicken and ham.
- Stir in the chicken stock mixture.
- Stir in the sour cream.
- Toss in the broccoli and mix everything well.
- Mix in the pasta and serve.
- I used galic puree because I find it convenient. You can mince garlic bulbs if you prefer.
- I used penne in this recipe with disastrous results since I underestimated just how much my fussy boys would protest against a change in pasta form (you see they only eat spaghetti). Personally, I think the reason spaghetti works better is because it takes on the sauce more easily achieving a more optimum pasta/sauce blend.
- You can add salt and pepper for flavouring but I felt it was fine without them.
- You can also add cornflower to thicken the sauce if you prefer it that way.
- G1 gave it an 8 out of 10. I think we lost marks because it was penne instead of spaghetti and because we had broccoli in it.
- G2 gave it a 1 out of 10 and later a 0 when he realised he could go even lower.
- Hubby said it was edible – definitely better than one of the carbonara pastas we ate in Melbourne. Either that carbonara pasta was really terrible or maybe this recipe was actually more than just edible…
- Personally, I quite enjoyed it. I would happily make it again if the whole family would just eat it without protest…
Just in case you’re wondering why my verdicts are always favourable… that’s because I only write about the recipes I liked. The ones that I didn’t like never get published.