Creamy herbed chicken

• Serves: 4
• Time to actively work on it: 20min

Ingredients

• 350 gram pasta

For the chicken:

• 4 chicken breasts pounded
• 2 tsp garlic powder
• 1 tsp parsley chopped
• 1/2 tsp thyme chopped
• 1/2 tsp rosemary chopped

For the sauce:

• 4 cloves garlic minced
• 1 tsp parsley chopped
• 1/2 tsp thyme chopped
• 1/2 tsp rosemary chopped
• 250 milli liter cream
• 150 milli liter milk
• salt
• pepper

Instructions

1. Cook pasta.
2. Coat chicken breasts with the garlic powder and herbs. Season generously with salt and pepper.
3. Heat oil or butter in a frying pan over medium-high heat.
4. Cook chicken breasts until opaque and no longer pink inside.
5. Transfer to a plate; set aside.
6. Saute garlic, with parsley, thyme and rosemary, for about 1 minute, or until fragrant in the same pan.
7. Stir in milk (or cream); season with salt and pepper, to taste and bring to boil.
8. Add the cornstarch mixture to the centre of the pan, quickly stirring, until sauce has thickened slightly.
9. Reduce heat and simmer gently for a further minute to allow the sauce to thicken more.
10. Return chicken to the skillet.

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Replace thyme and rosemary with basil and oregano or tarragon as a variation.