Tuesday, October 16, 2007
Creamy Linguine Pasta with Chicken, Cabbage,
Mushrooms and Fresh Thye
500 gm Linguine Pasta or Spaghetti, cooked al dente
50 gm butter
3 cloves garlic, chopped
240 gm boneless chicken thigh, cut into slices
1 can button mushroom, sliced
120 gm cabbage, sliced
3 sprigs fresh thyme, chopped
100 ml white wine
700 ml whipping cream*
150 ml water from boiling pasta
1 tsp salt
½ tsp coarse ground black pepper
Some chopped parsley
1. Melt butter, sauté garlic and chicken thigh for a minute. Add mushrooms, cabbage and fresh thyme, pour in white wine and cream.
2. Bring sauce to boil, thin out with water from boiling pasta. Season sauce with salt and pepper.
3. Add pasta and toss evenly for two minutes. Sprinkle on chopped parsley and serve immediately.
* I substituted 200 ml of whipping cream with fresh milk. For those who likes it really creamy, no need for substitution. Ratio must at least be 70:30 for cream and milk.
Posted by Hugbear at 10:51 PM