Decadent Chicken Pasta in White Sauce

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There was some leftover sour cream staring accusingly at me each time I opened the fridge door. Thing is, I wasn’t the one to buy it. Mum bought it for some cake she baked and left them for me to finish, I was innocent! Stuck for something to do with it, I opted for a cream sauce for pasta and figured that chicken probably went best with it. I also added in some of my favourite soft green peppercorns in brine I bought from a fancy supermarket. It worked pretty well.

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Ingredients:
linguine for one person
1 knob butter (about ½ tbsp, but no one’s looking, add as much as you like!)
2 shallots, chopped fine
1 chicken breast, cut into strips
1 tbsp dry sherry
2 tsp soft green peppercorns
50 ml sour cream

Method:

  1. Boil the pasta in lots of salted water.
  2. In the meanwhile, melt the butter in a frying pan and then sweat the shallots very gently on low heat. It should be bubbling gently and should not brown. Stir constantly.
  3. Turn up the heat to high, then add the chicken strips, stir till they change colour to white and add the splash of sherry and peppercorns. Stir, stir, stir.
  4. The pasta should be done by now. If not, wait for it. Just leave the chicken pan aside off the heat till you’re ready to go to the next step.
  5. Dump the pasta into the chicken pan, add the sour cream and turn the heat back on to medium. Stir till well coated.
  6. Taste and add salt accordingly, then serve.

Serves 1.

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