Chicken Kiev Pasta

The breadcrumbs on this add an amazing extra layer of texture.

Ingredients

• 1 tbsp olive oil

• 2 tbsp butter 

• 500g chicken, chopped

• 1 tsp garlic powder

• 1 tsp dried parsley

• 3 cloves garlic minced

• 1 onion, chopped

• Salt and pepper to taste

• 350g penne pasta

• 2½ cups chicken stock 

• 2 cups milk

• ¼ cup fresh parsley chopped

• 1 cup Parmesan, freshly grated

Topping

• 1 tbsp butter

• ½ cup panko breadcrumbs

• 1 tsp garlic powder

• 1 tbsp dried parsley

Method

1. Add the tbsp butter to a skillet and melt over medium heat.

2. Stir in the breadcrumbs, garlic powder and dried parsley and cook until golden.  Set aside.

3. Add the oil and butter to an oven proof pan and heat over medium heat.

4. Season the chicken with the garlic powder and dried parsley, add to the pot and cook until no longer pink and starts to brown.

5. Add the onion and garlic to the pan and cook for another 2 to 3 min until the onion starts to soften.

6. Season with salt and pepper.

7. Add the pasta, chicken stock and milk, stir and bring to a boil.

8. Reduce the heat and simmer for about 15 mins until the pasta is fully cooked.

9. Stir in the Parmesan and fresh parsley.

10. Sprinkle breadcrumbs over pasta and serve.