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A Chicken Pasta.

  • 1/2 lb pound penne,
  • 1 lb or more baby carrots,
  • Half a yellow onion,
  • One zucchini (courgette),
  • 1/2 pint milk, and some left over cream or half and half,
  • Half a dessert spoon of corn starch (corn flour),
  • 2oz grated parmesan,
  • 10 tsp ricotta cheese,
  • Crushed garlic - four or five cloves,
  • A little chopped basil.
Sorry, no picture - we ate it before I remembered. I could do it again, but Adia hates cheese ;=(
It's probably close to Alfredo, but both Terry and I really liked it, so I thought I would write it down.

You probably won't need to peel the carrots. If they came peeled, that's fine, otherwise just wash then, cover with water, add a little salt and bring to the boil. Heat some water for the pasta to the boil.

Finely chop the onion and start frying it in olive oil. Add the pasta to the boiling water about now. Slice the chicken across its length, not more than 1/4 inch thick, add it to the onion, and fry gently. Keep turning the chicken and onion over. Slice the courgette into rounds about a quarter of an inch thick, and add them to the fry, stirring them in.

Blend the corn starch with a little cold water. Bring the milk to a boil in small/medium saucepan. As soon as it boils, add the garlic and the corn starch, and stir until it comes to the boil again. At that point add the cream, and continue heating until it just boils again, then remove from the heat.

Sprinkle the parmesan over the chicken and onions, then pour the sauce over it, and stir it in. Add the ricotta in teaspoon sized blobs, then stir gently again, season to taste, sprinkle in the chopped basil, and turn the heat down low.

The carrots and pasta should now be ready. Drain them, and arrange them on hot plates, half the plate covered with pasta, and half with carrots. Ladle a stripe of the chicken and sauce along the junction. Looks pretty, tastes great. I'll think of a name for it.

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