WIP>Recettes>Poulet « Marry Me » avec pâtes Black Bomber
Poulet « Marry Me » avec pâtes Black Bomber
Faites-les craquer avec cette version au fromage Snowdonia d'un classique moderne : le célèbre poulet « épouse-moi ». Parfait pour un rendez-vous galant ou un week-end, ce plat de pâtes crémeux célèbre les saveurs exigeantes et gourmandes du Black...
Faites-les craquer avec cette version au fromage Snowdonia d'un classique moderne : le célèbre poulet « épouse-moi ». Parfait pour un rendez-vous galant ou un week-end, ce plat de pâtes crémeux célèbre les saveurs exigeantes et gourmandes duBlack Bomber, notre cheddar extra-vieux, aux côtés de tomates séchées au soleil, d'ail, de crème double et d'herbes fraîches. Préparez-vous à l'amour dès la première bouchée.
Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water (about 60ml).
Season the chicken breasts with salt, pepper, garlic powder, onion powder and thyme or Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 mins per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 min until fragrant. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Stir in the double cream and sun-dried tomatoes. Let the mixture simmer for 3-4 mins until it thickens slightly. Add the grated Black Bomber cheese, stirring until melted and creamy. Taste the sauce and adjust the salt and pepper as needed.
Slice the cooked chicken into strips and return it to the skillet with the sauce. Let it simmer together for 2-3 mins. Add the cooked pasta to the skillet, tossing it in the creamy sauce. If the sauce seems too thick, add a little reserved pasta water to loosen it up.
Once everything is coated and creamy, sprinkle it with additional grated Black Bomber cheese and fresh basil or parsley.
Cook the pasta according to the package instructions until al dente. Drain and set aside, reserving a little pasta water (about 2 fl oz).
Season the chicken breasts with salt, pepper, garlic powder, onion powder and thyme or Italian seasoning. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and sear for 6-7 mins per side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, melt the butter over medium heat. Add the garlic and cook for 1 min until fragrant. Pour in the chicken stock to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Stir in the double cream and sun-dried tomatoes. Let the mixture simmer for 3-4 mins until it thickens slightly. Add the grated Black Bomber cheese, stirring until melted and creamy. Taste the sauce and adjust the salt and pepper as needed.
Slice the cooked chicken into strips and return it to the skillet with the sauce. Let it simmer together for 2-3 mins. Add the cooked pasta to the skillet, tossing it in the creamy sauce. If the sauce seems too thick, add a little reserved pasta water to loosen it up.
Once everything is coated and creamy, sprinkle it with additional grated Black Bomber cheese and fresh basil or parsley.
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