Creamy Chicken and Vegetable Pasta

There are just sometimes when the call of heavy, rich creamy sauces calls to me... While it does not happen very often, it does happen. When that happens, I try to add ingredients that can somewhat balance the heaviness out with veggies and leaner meats.

This is one example of one of those nights when I just had a hankering for creamy goodness; I think its somewhat of a "comfort" food thing, but generally my "comfort food" moments come in the flavours of Asia... the tastes of home.

So here is a little recipe I created a while back that I'd like to share with you. You can add all sorts of veggies, not just the ones I've mentioned... asparagus would be lovely in this, as would broccoli florets... pretty much any vegetable you have on hand, or that capture your attention.

I try to make my meals as colourful as possible as the bright and vibrant colours are packed full with wonderful vitamins. And I never over cook my veggies as that will kill any good property they have. Basically, if the bright colours are fading away from the veggies on your plate, you've over done it. Veggies should still be somewhat crisp when eating them.

You can also substitute the chicken for shrimp, or scallops, salmon, tuna, or turkey.

Let me know how it worked out for you.

This is a heavier sauce with a fair amount of butter in it. You can reduce the butter down a little if you like

1 lb thinly sliced chicken breast cut into 1” pieces
8 cloves garlic, sliced
½ onion thinly sliced and cut into thirds
1 zucchini, julienne
1 red pepper, julienne
1 stick butter
1 TBSP vegetable cooking oil
1 cup good quality white wine
1 cup sour cream
1 TBSP chicken powder
1 TBSP dried basil
1 tsp fresh ground black pepper (optional)
1 pkt spaghetti noodles (cooked according to packet directions)


1. Cook noodles, drain and set aside
2. Melt butter in a pan adding oil (to prevent burning)
3. Add garlic cloves. Cook until the scent of garlic wafts (don’t overcook garlic or it will burn and be bitter), then add chicken meat, cook until thoroughly cooked through
4. Add onions and cook until glassy
5. Add chicken powder and stir until dissolved and combined, then add wine, bring to boil
6. Add peppers and cook until wilted, then add zucchini, stir until both peppers and zucchini are cooked through
7. Add dried basil and stir well
8. Add sour cream and stir until all ingredients are well combined and somewhat creamy, but still runny.
9. Cook an additional 5 minutes


Serve noodles in a pasta bowl or plate and add the chicken vegetable sauce over.

Serves 4

* You can also add heavy cream for a more creamier, heavier sauce. Add it at the same time as the sour cream.