Creamy chicken with pasta

[snakeling]

What this recipe isn't:

• difficult to make
• diet-friendly
• expensive

What this recipe is:

• flexible
• easy
• comfort food

For: any number of people, just scale the chicken/pasta/cream accordingly

Cooking time: about 15 minutes, less if you used pre-diced chicken and quick-cooking pasta

What you need:

• chicken breasts, about one per person; fresh is better, thawed will do in a pinch
• pasta; I personally like gnocchi, but any kind will do
• cream; half-and-half or heavy, depending on whether you're watching your fat intake
• salt, pepper

1. Do not put oil into the pan (very important!)
2. Cut the chicken breasts into bite-sized pieces and put them in the non-oiled pan on medium heat.
3. Meanwhile, set water to boil and cook the pasta al dente (it's also very important that they should be slightly undercooked). When they're done, drain them and put them aside.
4. When the chicken is all golden-brown and start sticking to the pan, add cream. Scrap the bottom with a spoon, which should get the cream a little brown. Add salt and pepper.
5. Add the pasta to the chicken, then leave it on medium heat for a couple of minutes until the cream thickens.
6. Serve piping hot.

For variation, you might want to add grated cheese or spices to the cream. In fact, variations on this recipe are nearly endless.

The reason why you shouldn't oil the pan, and why it's better to use fresh chicken rather than thawed, is because you need the chicken to stick a little to the pan, as it gives a lot of flavour to the cream.