Easy Pasta Cream Sauce Recipe

I’ve had this craving for some pasta with creamy sauce, so it’s off to Google I go for some easy recipes to try. After reading up on different ways on cooking cream sauce, I went on to experiment and was able to get a pretty good formula after one (semi-failed) try. The seasoning of this sauce comes mainly from the chicken mix, which I based off my mother’s grilled oregano chicken recipe.

Chicken & Cream pasta sauce
Ingredients
200 gram chicken fillet, cubed
1 tablespoon dried oregano
2 tablespoon olive oil (for marinade)
3 tetra-bricks of all-purpose cream
5 cloves of garlic, crushed
1 can of mushroom
1 cup peas
2 tablespoon butter
1 tablespoon flour
1 cup cheddar cheese
1/2 cup water
salt
pepper
olive oil

1. In a box, mix the chicken fillet, oregano, salt, pepper and olive oil.
2. Heat olive oil in a sauce pan on medium heat. Sautee the garlic, then add the chicken.
3. Add in the mushroom and peas when the chicken is cooked. Simmer for one minute, then transfer into a bowl.
4. In the same pan, put in the butter. As soon as it’s melted, add in the flour.
5. Once the flour has totally mixed with the butter, add the cream and simmer, occasionally stirring.
6. When the cream starts to boil, add the water and continue simmering.
7. Add in the cheese when the sauce is gently boiling, stirring until the cheese thickens the sauce.
8. Spoon in the chicken mix into the cream sauce, including the juice.
9. Season to taste with salt and pepper.
10. Serve hot over your pasta of choice.