Pseudo White Wine Creamy Pasta
I am not quite sure what exactly I cooked. That’s why I call it ‘pseudo’. 
Most of the time, I used whatever cooking ingredients I have in pantry to cook whatever I want to eat. I don’t particularly run to the shop and buy a small thing in bulk; if I am going to use it in future, then it would be great, if not, hmmmm….then the stuffs are going to sit there, waiting for expiry date. Too bad. Oh well, wasting food (ingredient) isn’t my style. =)
Cut the crap out, and let me show you what I’ve got here.
Onion, button mushroom and chicken breat meat (cut into cube shape)
Other ingredients not shown in picture:
-200-250mL thickened cream
-one pinch of chicken stalk
-1/8 cup of white wine,
-black pepper,
-milk (if the cream is too thick, milk can be used to dilute out the viscosity)
-broccoli
-spaghetti and butter (optional).
**Note:Oh dear, please do not use skim or fat-free milk, it is insulting to the pasta. I think.
Firstly, pre-boil the spaghetti. Ok, my cooking pan is not good. I transfered them to my microwave-boiler after they were soften. 15min. Oh, I used butter in the cooking as this will enhance the creaminess of the noodle. Sometimes, I do throw couple glove of garlic to give the aroma.
Meantime, stir fry the chicken, onion and mushroom with olive oil until the chicken turns brownish as you can see here.
Meanwhile, steam the broccoli.
While the stir fry is done, add the cream, a bit of pepper and chicken stock. after couple of minutes, add the white wine. This is optional. I used very little amount of white wine, mainly just for the flavor.
When the base is done, add the steammed broccoli and give it a light stir.
Pour the base on the cooked spaghetti noodle. and they are soooo ready to go! =)
It turnt out good. I found it very nice. I don’t normally that ‘perasan’ (ego). People who know me I am a fussy b*tch when come to food. I’ve got 8/10 from Kian. Robert said it was good, but he didnt give me a mark.
Yeah, what you think? I love to hear more from you all and Cooknengr…. if you have better idea, please let me know. I appreciate it =)
Thanks .. that’s all for today. Have a nice week ahead. *smile*
Hi Cynthia! Thanks for the lovely birthday greets! I was from Perth too! I suppose you are from Curtin Uni.Gosh, i can’t imagine how fast time has files.Now I’ve relocated to Sydney and I am missing perth so much.Will come back for more.
nice pasta babe.-flatfeet
looks fabulous.
I wish I could taste it
wow! yummy post again! hey ger, you really good in cooking leh…
hmm… it sound easy under your pen and pictures…should i try this out over this weekend again? haha… need to cook bubur cha cha too…provided chen gave the precise recipe, hehe…
can i give you 10 points?!! i think u deserve it lah, from the cut, to cook, and serve, it was superb!
and i realised u have a lot of MEANTIME there…this is a good cook strong point, a ‘multi-tasker’!!
thanks for sharing!
Save some pseudo white wine creamy pasta for me !!! I want I want !!!
Gosh you are making me so hungry now.. panting like a dog here…
nice one cynthia! the second pic (before) didn’t look like much but the final dish (after) looks great!
it looks delicious!
It looks like carbonarra with a twist…
flatfeet: yes, I go to Curtin. =) Thanks..
chen: heheh…sure got chance one, No worries~
carcar:hehe, yeah, lotsa MEANTIMES, cause I cook, cut, wash, clean up and serve in the same time.. =)
Robin: try do cook yourself, not hard =)
killuminati:hehe.. before and after effect. Duno why.. Kian took the pictures thou
flower: hmm… I need to make carbonara.. never really cook it myself.
yumyum…
when u going to cook for me?
Oy, very innovative, 中西合壁
You might wanna try making your white cream sauce with cheese. On a student budget you can use Kraft’s white swiss cheese slices.
I prefer Spagheti with simple sauce, small chucks of Roma tomatoes, olive oil, a few pieces of fresh basil and good olive oil.
btw, the way the onion was cut ..needs some improvement:)
jellyfish: =)
cooknengr: oh yeah!! Cheese. I will try next time. I not quite sure how to make the ‘red’ type of spaghetti, maybe I will try next time. ekek..speaking bout the onion, actually, I still duno how to cut them properly..I wanna cut it fast and I can ready to run before I cry!! LOL
andrew: hmm good question.. wen you coming down to Perth? =)
looks yummy … maybe I will try it out sometime …
sbanboy: yeah.. you try my pasta, i try your bobochacha =)