Friday, 28 March 2014

Farfalle with Chicken In Rose Sauce

Pasta is something not cooked very often in my kitchen but I can say this is my favourite way of eating it. Tender pieces of chicken cooked in creamy, rich rose sauce served on pretty bow-tie pasta. My kids call it butter chicken pasta :)
Here is how the recipe goes.


Farfalle                        1 pack 450 gms
Chicken                       2 breasts sliced
Onion                          2 tbsp chopped
Garlic                          2 cloves minced
Tomato                       1 can crushed and strained
Olive Oil                      3+3 tbsp
Cream                         1.5 cups
Cream Cheese             1 tbsp
Salt                              to taste
Sugar                           1 tbsp
Black pepper                1/2 tsp
Crushed chili pepper     2 pinches
Oregano                       1 pinch
Thyme                          1 pinch


  1. Heat 3 tbsp of olive oil in a sauce pan. Add onion and fry till translucent.
  2. Add minced garlic and crushed red chili flakes and fry another minute.
  3. Pour in the can of crushed tomatoes, thyme and oregano. Lower the heat once it comes to a boil. Cook for 30-40 minutes till thick.
  4. Add salt, pepper and sugar and taste at this stage.
  5. In another frying pan add remaining 3 tbsp of olive oil and add chicken. Sprinkle a dash of salt and fry till chicken is cooked through. Add the cream and cream cheese to the chicken. Once it comes to boil, lower the heat and pour a cup and half of tomato sauce. Bring it to a boil until a bit thick. Consistency should be of hot custard.
  6. Boil farfalle according to the package instructions. Drain and put in the chicken pan. Mix well and serve hot.


For a more fine version of the sauce, Strain the tomato sauce before adding to the chicken.

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