Are you ready to indulge in a creamy, mouthwatering dish that will transport your taste buds straight to the heart of Dutch cuisine? Look no further than this delightful "Romige Pasta met Kip en Gegrilde Groente"! With tender chicken, perfectly grilled vegetables, and a luscious cream sauce, this recipe is not just a meal—it's a culinary experience that will have your family asking for seconds! In just 40 minutes, you can create a satisfying dinner that’s as easy to make as it is delicious. So grab your apron and let’s dive into this creamy pasta masterpiece that’s sure to impress!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Dutch
Serves: 4 servings
Ingredients
- 300g pasta
- 200g chicken breast, diced
- 1 zucchini, sliced
- 1 bell pepper, sliced
- 200ml cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Parmesan cheese for serving
Instructions
- Prepare all ingredients by washing and cutting the zucchini and bell pepper into uniform thin slices. Dice the chicken breast into bite-sized pieces.
- Heat a large grill pan or skillet over medium-high heat. Brush with 1 tablespoon of olive oil and grill the zucchini and bell pepper slices until they develop nice char marks and are tender, about 3-4 minutes per side. Remove and set aside.
- In the same pan, add the remaining olive oil and season the chicken pieces with salt and pepper. Cook the chicken until golden brown and fully cooked through, approximately 6-7 minutes.
- Simultaneously, bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente, typically 8-10 minutes.
- While the pasta is cooking, pour the cream into the pan with the cooked chicken. Simmer gently for 2-3 minutes, allowing the cream to slightly thicken.
- Drain the pasta, reserving a small cup of pasta water. Add the cooked pasta directly to the cream and chicken mixture, tossing to coat evenly.
- Fold in the grilled zucchini and bell pepper slices, ensuring everything is well combined and heated through.
- If the sauce seems too thick, add a little reserved pasta water to achieve desired consistency.
- Serve hot, generously sprinkled with freshly grated Parmesan cheese and additional black pepper if desired.
Tips
- Ingredient Prep: To save time, prepare all your ingredients ahead of time. Wash and slice the zucchini and bell pepper into even pieces, and dice the chicken breast into bite-sized chunks for quick cooking.
- Perfectly Grilled Veggies: When grilling the zucchini and bell pepper, ensure your grill pan is hot enough to achieve those beautiful char marks. This not only adds flavor but also enhances the visual appeal of your dish.
- Cooking Chicken: Make sure the chicken is cut into uniform pieces to ensure even cooking. Season well with salt and pepper to enhance the overall flavor of the dish.
- Pasta Perfection: Cook the pasta just until al dente, as it will continue to cook when mixed with the sauce. Reserve a cup of pasta water to adjust the sauce’s consistency if needed.
- Creamy Sauce: Allow the cream to simmer gently with the chicken for a few minutes to thicken. This step is crucial for achieving that rich, velvety sauce that clings beautifully to the pasta.
- Serving Suggestion: For an extra touch of flavor, serve your pasta with a generous sprinkle of freshly grated Parmesan cheese and a dash of black pepper. This will elevate your dish and make it even more irresistible!
Nutrition Facts
Calories: 550kcal
Carbohydrates: 45g
Protein: 35g
Fat: 28g
Saturated Fat: 14g
Cholesterol: 110mg
