CREAMY CHICKEN PASTA

Ingredients:

1 pound of pasta (penne, fettucine or whichever kind you prefer)

1 can chicken (usually in the tuna in can section) or you can use boiled chicken breast)

1 can diced tomatoes

1 can condensed cream of chicken soup

1 can evaporated milk

1 tsp  Italian seasoning (optional)

1 Tbsp cornstarch

1/4 cup water

1/2 tsp salt

1/4 tsp pepper

1 Tbs garlic powder

1Tbs parsley

1/2 Tbs onion powder

Directions:

1. Cook pasta according to directions, drain and set aside.

2. Heat chicken, tomatoes, evaporated milk and soup to a boil.

3. Mix cornstarch and water, slowly pour into sauce to thicken.

4. Season with herbs/spices listed, or come up with your own twist!

5. Pour drained pasta into sauce, stir to coat pasta.

Enjoy! 

Notes:

-The cornstarch/water slurry isn’t essential, but without it your sauce will be thin and runny.

-Breaking the chicken up with a fork before adding it into the sauce is way easier than trying to do it later.

-This is a basic recipe, have fun with it! Add in broccoli, cheese, mushrooms, roasted red peppers, etc. 

Disclaimer:

Recipes atbp is a food blog that compiles delicious  recipes from different sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. All visual and written contents are copyrighted to their respective and kind owners.  If you own rights to any of the images, videos or contents and do not wish them to appear on this site, please contact us and they will be promptly removed.   Information on this site may contain errors or inaccuracies. The site’s owner do not make warranty as to the correctness or reliability of the site’s content.  You may reach us through email at  recipesatbp@gmail.com

Tips on how to get soft Bread or Buns

1. Make sure the water/milk you use for kneading the dough is warm. Not HOT, but WARM! Hot water kills the yeast so make sure it is finger-tolerable warm.

2. Knead the dough well, for a good 8-10 minutes and get it to an almost sticky consistency, then dab a bit of oil on your palms and apply all over the ball of dough and cover it, let it rest to rise as per the recipe.

3. Make sure you pre-heat the oven before putting the tray of bread/buns in. Putting a tray of buns in a cold oven then turning on the heat whilst it's in there makes them take longer to get done, thereby hardening them in the process.

4. Add a little bit of milk to your egg yolk before brushing over the bread/before baking. The milk helps keep the buns soft and the yolk gives them a good colour.

5. Standard temperature for breads/buns ranges from 180-200 C. So keep your oven in this temp range unless the recipe states otherwise.

6. If your oven has separate functions for top and bottom heating/grills, don't turn on both at once, first use the bottom grill, then midway turn on the top one to even out the colour.

7. Buns take between 12 mins to 20 mins to get done, depending on the size of individual pieces. So if after this time they are not yet sufficiently coloured, you can crank the heat up slightly to speed things along. But keep a close eye on them.

8. Immediately after baking, whilst still hot, brush a bit of butter on the buns, then cover with a kitchen towel to retain moisture and keep them soft.

Happy Baking! :)

Disclaimer:

Recipes atbp is a food blog that compiles delicious  recipes from different sources around the web. We claim no credit for any images, recipes and videos featured on this blog unless otherwise noted. All visual and written contents are copyrighted to their respective and kind owners.  If you own rights to any of the images, videos or contents and do not wish them to appear on this site, please contact us and they will be promptly removed.   Information on this site may contain errors or inaccuracies. The site’s owner do not make warranty as to the correctness or reliability of the site’s content.  You may reach us through email at  recipesatbp@gmail.com