Special chicken pasta
When I first started working, I shared a house with four other people. We had a cooking rota. There was a home-cooked meal every Sunday to Thursday, meaning we all only had to cook once a week. Of course, as we were young, we rightly assumed everyone would be out on Friday and Saturday nights…
My cooking night was Wednesdays. Somewhere along the way, I can across this chicken pasta sauce which was so popular with my housemates that it became a regular request for Wednesday nights. I do not know what it was originally called but one housemate named it ‘Special Chicken’ and it has remained so named ever since.
I have always served this with fusilli but use what you have (rigatoni, farfalle, cavatappi or orecchiete would be fine) although I don’t think spaghetti really works because it doesn’t hold the thick sauce well enough.
1 can Cream of Chicken soup
1 can chopped tomatoes
4 chicken breasts
2 tbls plan flour
1 tsp dried sage
1 tbls butter
1 large onion
4 rashers of bacon
Salt & pepper
300 ml chicken stock
- Chop the chicken breasts into cubes of around 1 inch. Combine the flour and dried sage in a bowl and coat the chicken pieces in the flour.
- Melt the butter in a pan and fry the chicken until it is a lovely golden colour. Set chicken aside.
- Chop the onion and bacon and fry until the onion is soft and the bacon is starting to crisp. Set aside on some kitchen paper.
- Preheat the oven to 180 degrees (160 fan).
- In an ovenproof dish, combine chicken, onion, bacon, chicken soup, chopped tomatoes, stock, a glug of Worcestershire sauce, a pinch of salt, some black pepper, a teaspoon of dried parsley and another 1/2 teaspoon of dried sage. Sage is a bully of a herb so use it sparingly.
- Cover the dish and bake for about 45 minutes to soften the chicken and give the ingredients time to turn into a lovely thick sauce.
- Cook the pasta and stir through the sauce. Top with lots of parmesan and some chopped fresh parsley if you have it.