Chicken and Pasta in a Garlic and Tomato Cream Sauce
The English Kitchen
The English Kitchen
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  • 1 pot of Knorr Garlic Paste seasoning (alternately you can use 3 large cloves of garlic, peeled and minced)
  • 12 sun dried tomato halves, in oil, drained and patted dry
  • 2 TBS of oil from the jar of tomato halves
  • 1 pound of chicken breast meat, cut into cubes
  • fine sea salt and sweet paprika to taste
  • 225 ml of single cream (1 cup)
  • 125 g of grated cheese mix (1 cup, I used a mix of strong cheddar, mozzarella, jack and edam cheeses)
  • 1/2 pound of tubular pasta (I used macaroni, 8 ounces)
  • 1 TBS dry basil
  • a pinch of red pepper flakes
  • 110 ml of reserved pasta water (1/2 cup)
  • fine sea salt and black pepper to taste



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