RODNEY Barron’s creamy chicken pasta recipe is perfect for those who want to whip up a quick, tasty meal.
The Fordyce Road resident has been making this meal for many years and the recipe is his own.
“It is something I devised and figured out myself. I used to look at recipes in magazines and follow them to a tee. I started experimenting to try and simplify it,” he said.
Barron, a geography teacher at Harvest Christian School, does not enjoy spending a long time in the kitchen, so tweaks recipes to shorten cooking time.
The creamy chicken pasta is a quick meal to make, he said, and feeds between seven and 10 people depending on the portions.
Barron caters for various functions and will cook a meal at home first to let his two daughters do a taste test.
“My family members are my guinea pigs. They critique it and tell me what needs to be improved.”
The chef usually cooks enough for two nights so that he does not have to make supper every night.
“Pasta usually tastes better the next day anyway,” he quipped.
Recipe for creamy chicken pasta:
500g (1 packet) linguine pasta cooked al dente;
2 tins of tomato and onion mix;
1 tin of mushroom pieces;
1kg of cooked chicken breast fillet – shredded;
5ml dried basil;
5ml dried oreganum;
freshly ground pepper and salt to taste;
1 tablespoon of sugar to taste;
Warm up tomato and onion mix in a pot.
Add spices, salt and sugar and let it cook for 10 minutes while stirring.
Then add drained mushrooms and cooked chicken and cook for 5 minutes.
Add the cooked pasta and heat up cream then add as well. Garnish with parsley and serve with fresh salad.