Creamy Chicken pasta
400 g dry whole wheat pasta
2 chicken breasts, cut into bite-sized pieces
Olive oil, for cooking
1 leek, thinly sliced
1 green or yellow pepper, diced
1-2 tomatoes, finely chopped
For the Sauce:
125 g shredded mozzarella
50 g cream cheese
Black pepper, to taste
1/2 beef stock cube, crushed
1 chicken stock cube, crushed
200-300 ml water (adjust as needed)
A pinch of chili powder (e.g., Mexican chili)
Sliced spring onions (for garnish)
Boil the pasta according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat a little olive oil over medium heat. Add the chicken pieces and cook until they are golden brown and cooked through, about 6-8 minutes. Remove the chicken from the skillet and set aside.
In the same skillet, add the sliced leek and diced pepper. Sauté for 3-4 minutes until they begin to soften. Add the finely chopped tomatoes and cook for an additional 2 minutes.
Add 200 ml of water to the skillet with the vegetables. Stir in the crushed beef and chicken stock cubes until dissolved.
Add the cream cheese and grated cheese to the skillet. Stir continuously until the cheeses melt and the sauce is creamy. Season with lots of black pepper and a pinch of chili powder. If the sauce is too thick, add more water as needed.
Return the cooked chicken and drained pasta to the skillet. Toss everything together to coat the pasta and chicken with the sauce. Heat through for a few minutes.
Serve the pasta garnished with sliced spring onions. Pair with good garlic bread for a complete meal.