Chicken in Sour Cream Sauce with Pasta
Small pieces of chicken breast braised in a mild sour cream sauce, served with short pasta. The chicken stays juicy and is easy to chew.
- Time
- 35 min
- Serving
- 233 kcal
- Ingredients
- ≈ $0.80
- Protein
- 19 g
Ingredients
- 1 Chicken breast filletpack 800 g ≈ $7.41 60 g
- 2 Sour cream 15%pack 300 g ≈ $1.60 20 g
- 3 Onions≈ $1.60 per kg 15 g
- 4 Pastapack 450 g ≈ $1.36 30 g
- 5 Butterpack 180 g ≈ $1.57 3 g
- 6 Salt to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cut the chicken1 fillet into pieces about 1 cm in size. Chop the onion3 very finely.
Melt the butter5 in a deep skillet, add the onion3 and 2 tablespoons of water and simmer over low heat for 4–5 minutes, until soft, without browning.
Add the chicken1 and salt, pour in 50 ml of water, cover and simmer for 12 minutes. The chicken should be white all the way through, with no pink.
Thin the sour2 cream with 2 tablespoons of hot water, pour into the skillet and simmer for another 3–4 minutes, without bringing to a boil.
Cook the small pasta4 in lightly salted water for 9–10 minutes, until soft, then drain.
Toss the pasta4 with the chicken1 and sauce. Let cool until warm before serving.
Tips
- Why it works
- Stew the chicken with water under a lid: the steam keeps the breast from drying out. Add the sour cream at the end and don't boil it, or it will curdle into flakes and the sauce will lose its smoothness.
- Substitutions
- Chicken fillet can be replaced with turkey fillet, 60 g, with the same cooking time. Replace sour cream with 10% cream, 20 ml, and the sauce will be thinner.
- Common mistakes
- Overcooked chicken turns stringy and tough for a toddler. Cut the biggest piece: it should be white, juicy and easily separate into fibers with a fork.
- Storing and reheating
- Keep in the fridge for 1-2 days. Reheat in a saucepan with 1-2 tbsp of water over low heat. The pasta absorbs the sauce, so add water as needed. Cool to warm.
- Serve with
- Serve for dinner with stewed zucchini or peeled cucumber slices, if your toddler already eats them.
In short
- A child's portion for ages 1–3; suitable from 18 months. For younger kids, halve it and purée.
Comments 0
Sign in to leave a comment.
No comments yet.