Thyme Chicken Cream Pasta

 It's an instant recipe from my kitchen. Once again, I just grabbed whatever I have in my pantry and fridge and made the most out of it.

To describe: It's just chicken cream over your pasta.* Best served with spaghetti, angel hair pasta, Penne or Fettuccine

Ingredients:

• 1/2 kilo Chicken Breast fillet (skin removed) (about 10 pcs of 2 " slices)
• 1 tsp butter
• 2 tbsp olive oil
• 5 cloves garlic minced
• 1 medium onion chopped
• 1 medium carrot chopped
• 10 pieces baby potatoes, peeled
• 1 whole bell pepper sliced thinly
• 1 1/2 cup all purpose cream
• 1/2 cup fresh milk
• 1/4 cup water
• 1 tsp thyme (dried or fresh)
• grated cheese
• salt and pepper to taste
• 450g macaroni or any pasta of your choice

How To:

* In a separate pan cook pasta.

• In a sauce pan, saute garlic in olive oil until golden brown
• Add chopped onions and stir for a few seconds
• Add chicken breast, set from medium to high fire stir continuously until half-cooked
• Add thyme and butter
• Add baby potatoes and carrots, stir continuously for another 5 minutes
• Then add fresh milk and water
• Simmer until everything is cooked
• Add all purpose cream and set on low fire
• When sauce is thick, add sliced bell pepper then add salt and pepper then set aside

* Plate some of the cooked pasta, top it with grated cheese then add 2 pcs of chicken breast from the sauce then pour some sauce over it, add more thyme.

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