This was originally a Marinara recipe however as hubby doesn’t eat seafood I’ve made a few substitutions but included the original ingredients as an option.
Serves: 4
Cooking time: 25 minutes
Ingredients:
Cooked pasta for 4 (you can use any type but I use fettuccine)
5-6 chicken thighs – cut into small pieces (MARINARA- 500grams of seafood. Anything works but I would use salmon, prawns, calamari and muscles)
2 tablespoons butter
2 tablespoons plain flour
3 cloves garlic
1 can of diced tomatoes
2 tablespoons tomato paste
2 cups chicken stock (MARINARA – Fish stock instead)
1-2 teaspoons dried parsley
1/3 cup cream
Method
- Melt butter in a pan and stir in flour to form a thick paste (Don’t forget to start cooking the pasta!)
- Add in garlic
- Stir in chicken/fish stock, tomatoes, tomato paste
- Season with salt, pepper and parsley
- Add in chicken/seafood and bring to boil or until cooked through
- Turn heat to medium and pour in cream. Mix well
- Add cooked pasta straight from the water into the sauce – this way the pasta absorbs the sauce before it starts to cool down and dry
- Serve! (Sorry for the terrible photo. It’s tasty, I promise!)
