Penne Chicken Pasta
This is a lighter version of the pasta with alfredo sauce which is made of cream and cheese. The roux for white sauce is also traditionally made with oil/butter and refined flour (maida) but I use corn flour and no oil at all. This tastes as good as the rich cheese sauce but has a much lower calorie content. The shredded chicken can be replaced with diced vegetables of your choice for a vegetarian version.
Ingredients
- 200 g penne pasta
- 1 ltr milk
- 1/4 cup corn flour (corn starch)
- 350 g grated cheese
- 1/4 cup chopped fresh herbs (basil, cilantro or a mixture)
- 1/2 tsp dried oregano
- salt to taste
- 1 pinch white pepper
- 1 kg dressed chicken or 500 grams boneless chicken
Servings:
Instructions
- Boil 3 liters of water with 1 tablespoon of salt in a large vessel. When the water is furiously boiling add the pasta and cook until al dente (just done - with a bite!)
- Boil the Chicken in salted water for 15 minutes. Strain and discard the liquid .Cool the cooked chicken and shred.
- Boil the milk after setting aside ½ cup of cold milk to mix the corn flour. Add the cold milk and corn flour mixture to the boiling milk
- Add the grated cheese, herbs and seasoning and heat until cheese has melted
- Mix with the penne pasta and chicken and transfer to a serving dish