Garlic Butter Chicken & Pasta
Sounds really good, and a slow cooker recipe at that, bonus. On my to cook list.
Ingredients
- 750 grams chicken thighs, boneless and skinless, or use breasts
- 8 cloves garlic, smashed and minced
- 3 cups carrots, sliced
- 1/2 cup onion, diced
- 1/2 cup butter, this 1/2 of a standard block
- 1 teaspoon Italian seasoning
- 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon red chili flakes, optional
- 1 cup frozen peas
- 500 grams dry pasta, any bite size pasta will work here
- 1/4 cup fresh parsley, chopped
- Parmesan cheese, as needed, to serve
Instructions
- Place everything in your slow cooker except the pasta, peas, parsley, and cheese. Cook on Low setting for 6-8 hours or until the chicken is tender and cooked through.
- Cook the pasta in a pot of boiling water until just done, drain, then add to the slow cooker when the chicken is tender, also adding the peas and parsley and stir to combine. Cook for another 10-15 minutes until the peas are heated through. Serve with Parmesan on the side to sprinkle on the top.
Notes
Chicken thighs will run about 75 Baht/kilo, but you will have to remove the skin and bone yourself (takes just seconds), using that figure, for 6 servings this is about 37 cents per serving.
Adapted from an internet recipe.
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