I love pasta. My circle of relatives loves pasta. So, we’ve got pasta regularly at some point of the month. It’s a very good element that my children love greens to stability all of it out! This is a geared up-to-consume meals which can effortlessly reheat.
I commonly include a few sort of chook or sausage and toss in a few cooked veggies. The recipe beneath calls for steamed broccoli but, this will be honestly incredible with some sauteed green and purple bell peppers! Ooohh, and toss in some mushrooms! Okay, now I’m getting hungry!

 

Coconut Chicken Curry

 

Ingredients

  • 2 Chicken Breasts
  • 1/2 cup All Purpose Flour
  • 1/2 tsp salt
  • 1/2 tsp garlic powder
  • 1/2 tsp pepper
  • 1 TBSP Olive Oil
  • 4 Cups Broccoli Florets, steamed
  • 1 lb Orrecheitte Pasta or Rotini Pasta
  • For Sauce:
  • 3/4 cup butter, salted
  • 2 Garlic Cloves, Minced
  • 4 TBSP flour
  • 2 cups Heavy Cream
  • 3 cup freshly grated Parmesan cheese
  • 1/2 tsp pepper
  • 1/8 tsp salt

Directions

  1. Cook pasta according to directions on package.  Drain and set aside.
  2. For Chicken:
  3. In a large pan, heat olive oil over medium high heat.
  4. On a large plate mix together flour, salt, garlic powder and pepper.  Dredge chicken breasts in flour mixture and shake off excess.
  5. Place in hot oil and cook for 3-4 minutes on each side or until chicken is cooked through.
  6. Remove from pan and place on a clean plate to rest.
  7. For Sauce:
  8. In a medium sauce pan, heat butter over medium high heat.
  9. Add in garlic and saute for 30 seconds.
  10. Stir in flour and cook for 1 minute, stirring constantly.
  11. Pour in heavy cream, Parmesan cheese, salt and pepper.  Turn heat down to low and stir until cheese is melted and everything is heated through.  Taste for seasoning.

view full recipe at smartschoolhouse

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