I made this recipe way back in July. It was a spur of the moment decision because it used up all the ingredients in my fridge before going on holiday. It was very tasty and relatively simple to make.
Old Bay Chicken with Creamy Veg Pasta
4 chicken breasts
4 tbsp Old Bay Seasoning
2 tbsp butter
1 small carrot, chopped into small pieces
1 rib celery, chopped into small pieces
1/2 small onion, finely chopped
salt and pepper
2 tbsp plain flour
250ml chicken stock
1/2 tsp dried parsley
Sprinkle the old bay seasoning over the chicken breasts. Place the chicken on a baking sheet and cook in the oven for about 20-30 mins.
Break the pasta into smaller pieces. Bring a pan of water to the boil, add the pasta and cook according to packet instructions until just al dente. Drain then set aside.
Meanwhile, melt butter in a large frying pan over a medium heat then add the carrot, celery, and onion. Season with salt and pepper then fry for about 5-7 mins, until starting to soften. Sprinkle in the flour, cook, stirring for 1 min.
Slowly pour in chicken stok and milk while stirring constantly to avoid lumps. Turn the heat up to medium-high until starting to boil then turn heat back down to medium, add the parsley and a little more salt and pepper then cook, stirring occasionally, until thickened and bubbly, 5 mins.
Add the pasta to the sauce then stir to combine and cook for 2 more mins. Remove from heat. The sauce will continue to thicken as it cools.