Great Tastes of Manitoba

Chicken Pasta with Whisky Cream Sauce

25 mins
Prep: 10 mins | Cook: 15 mins | Servings: 2

Ingredients

  • 4 boneless, skinless chicken thighs
  • fresh ground pepper
  • 1 Tbsp (15 mL) canola oil
  • 2 Tbsp (30 mL) whisky
  • 1/2 cup (125 mL) whipping cream
  • 2 cups (500 mL) cooked pasta shells
  • 1 green onion, chopped

Directions

  1. Cut chicken into bite size pieces and season with pepper.
  2. Heat oil over high heat and brown chicken.
  3. Add whisky and stir until it evaporates.
  4. Stir in cream.
  5. Reduce heat and simmer, scraping the bits from the bottom of the pan, until the cream thickens and changes to a rich brown colour.
  6. Toss pasta with sauce and divide evenly on two plates.
  7. Top with green onions and serve immediately.

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