- 450 g uncooked farfalle pasta
- 700 g boneless & skinless chicken breasts, cut in strips
- 1 1/2 cups chicken broth
- 125 g cream cheese, softened
- 1 tablespoon tomato paste
- 1 onion, finely chopped
- 2 garlic cloves, finely chopped
- 1/2 cup heavy cream
- 1 tablespoon butter
- 1/2 teaspoon turmeric powder
- 2 tablespoons dried basil
- 1 teaspoon dried oregano leaves
- cooking oil
- salt and pepper to taste
Season the chicken strips with the salt and pepper.
Heat the butter and 2-tablespoons oil in a skillet over medium-high heat. Add the seasoned chicken strips to the skillet (do not crowd) and cook until the chicken strips are golden brown. Set aside.
Heat 2-tablespoons oil in another skillet over medium heat. Add the onion and sauté until golden. Add the garlic and sauté for 1 minute.
Add the turmeric, tomato paste, basil, oregano, salt and pepper to taste. Mix well and cook for 2 more minutes.
Then add the chicken broth, cream cheese and cream. Bring to a boil and let simmer over medium heat for 5 minutes.
Add the chicken strips to the sauce. Cover and simmer over medium heat until chicken is cooked through and the sauce slightly thickens.
Meanwhile cook pasta in a large pot of boiling salted water until just tender but still firm to bite (or cook the pasta according to the package directions).
When pasta is ready, drain and transfer to a serving dish. Gently top with creamy chicken mixture. Serve immediately.