Creamy pasta

Creamy pasta with cabbage and chicken

Creamy pasta with cabbage and chicken

Without too much trouble you can put a tasty, filling and full of veggies- meal on the table. It’s creamy but not too heavy, so ideal for the summer. Want to have a healthy meal? No problem: just use whole grain pasta, replace the chicken for turkey and buy the light version of crème fraîche.

Serves 2


135 gr. Pasta (I used simple macaroni)

200 gr. Chicken breast, cut in small pieces

1 Onion, finely chopped
125 gr. Mushrooms, sliced
200 gr. Cabbage, shredded (I used oxheart cabbage, but Chinese or white will also work)
20 gr. Flour
250 ml. Chicken Stock (from a cube)
125 ml. Crème Fraîche

Parsley, chopped (to serve, optional)


– Cook the pasta according to the package instructions in salted water.

– Melt a bit of butter or oil in a frying pan and bake the pieces of chicken until done. Season with a bit of salt and pepper. Take out of the pan and set aside.

– Put the chopped onion in the frying pan and bake for 3-5 min. until soft. Add the mushrooms and bake for a few minutes until they just start to colour. Add the cabbage and stir through for a few minutes until they just start to shrink.
– Sift in the flour and mix it well so the vegetable fluids are all absorbed. Add the chicken stock and bring to the boil. Let it simmer for 10 min.

– Add the crème fraîche and stir through. Season to taste. Add the chicken to reheat (also great to serve lukewarm, without reheating).
TIP: Make sure once you’ve added crème fraîche to a sauce it won’t boil (too long), that may split your sauce.

Serve the pasta with a scoop of the cabbage mixture and the chicken. Finish off with some chopped parsley.


One response to “Creamy pasta

  1. Pingback: Creamy Italian Chicken | Melissa Fietsam, Independent Senior Executive Director·

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