Single post in Crunch Time- A Foodies Clan

• 1 chicken breast (roughly chunked)
• half a brown onion, diced
• 1 clove garlic (1/2 teaspoon of garlic powder if you can't get hold of fresh stuff)
• 1 litre of chicken stock (I use cubes but it really doesn't matter that much)
• 300ml of thickened cream (whipping cream in the US pls don't mistake for whipped cream though)
• pasta of your choice, I like flat noodles so fettucine is perfect
• flour and water mixed into a milky consistency (try to avoid lumps)

sautee your onion and garlic in a pot until they are just translucent add your chicken and fry together until the chicken is just colouring on the outside turn the heat all the way down on your stovetop and cover. Let this simmer for 1 hour put on a pot of pasta and while this boils you can work on the creamy sauce the stock should have reduced by almost 2/3s. if you like you can shred your chicken up otherwise add your cream then add the flour and water. Stir it constantly while it comes back up to a simmer to make sure the flour is evenly throughout the sauce, let it simmer for a few minutes to cook out the flour and thicken the sauce. given how much stock is in it you shouldn't need to add salt but salt and pepper to taste as needed~ Drain pasta and serve the sauce overtop with some parmesan cheese!