Verdi Gringo Creamy Chicken Pasta

Ingredients

• 600 g chicken breast, sliced into strips
• 2 tsp BlixSam Lemon Leaf
• 1 tbsp olive oil
• 1 tbsp butter
• Black pepper to taste

• 350 g penne or fusilli
• 1 red pepper, sliced
• 1 yellow pepper, sliced
• 1 small onion, sliced
• 2 garlic cloves, crushed

• 1 cup fresh cream
• ½ cup BlixSam Lemon & Herb Sauce
• ¼–⅓ cup BlixSam Verdi Gringo Under Fire Sauce
• ½ cup grated Parmesan
• ½ cup reserved pasta water
• 1 tbsp fresh lemon juice
• 2 tbsp chopped parsley or coriander

Method

1. Cook the pasta: Cook the pasta in salted water until al dente. Reserve about ½ cup of the pasta water before draining.
2. Season the chicken: Toss the chicken strips with Lemon Leaf and black pepper.
3. Sear: Heat the olive oil and butter in a large pan over medium-high heat. Fry the chicken in batches until golden and cooked through. Remove and set aside.
4. Cook the vegetables: Add the onion and peppers to the same pan. Fry for 3–4 minutes so they soften but retain some bite. Add the garlic and cook for another 30 seconds.
5. Make the sauce: Reduce the heat. Pour in the cream and Lemon & Herb Sauce and simmer gently for 2 minutes.
6. Add the heat: Stir in Verdi Gringo Under Fire Sauce and Parmesan. Add a splash of reserved pasta water and stir until smooth and creamy.
7. Bring it together: Return the chicken to the pan and add the cooked pasta. Toss everything together until thoroughly coated. Add more pasta water if needed.
8. Finish: Stir through the lemon juice and fresh parsley or coriander. Taste and add another spoonful of Verdi Gringo if you want more green-jalapeño heat.

🔥 BlixSam Tip