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.
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
- Boil the pasta in lots of salted water.
- 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.
- 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.
- 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.
- Dump the pasta into the chicken pan, add the sour cream and turn the heat back on to medium. Stir till well coated.
- Taste and add salt accordingly, then serve.