The differences between various sauces is usually very slight, but it can still be quite remarkable. Just adding or changing one or two ingredients means a lot for the final result. So, though I sometimes feel like I am repeating myself with all my pasta sauces, they are still different each in their own way.
So far I have added four pasta sauces to my blog, one of them with chicken (and shrimps). This fifth one made of chicken and pork loin slices tastes a bit different. A friend of mine gave me a great deal of cream cheese spiced with black pepper, and because I don’t like to eat it just like that, I had to find another way to use it. So I made a pasta sauce using the pepper cheese. And guess what – it was really good!
PORTION: 2 persons
TIME TO MAKE: 20 minutes
- 200 gr chicken strips
- 100 gr pork loin slices
- 3 dl cream
- 1 stalk of celery
- ½-1 chili
- 1 yellow onion
- 4 garlic cloves
- 1 teaspoon of chopped fresh rosemary
- 3 tablespoons of chopped fresh parsley
- 1 tablespoon of lemon juice
- 1-2 tablespoons of cream cheese with black pepper
- salt and pepper to your taste
Cut the celery and chili into very small pieces.
Peel the onion and cut it into very small pieces.
Cut the pork loin slices into small pieces.
In a suitable size pan, simmer first the chili, celery, crushed garlic and onion for a few minutes.
Add chicken strips and the pork loin slices and fry until the meat is evenly cooked. Season slightly with salt and black pepper.
Add cream, creamy cheese and finely cut rosemary. Simmer until the cream gets clearly thicker.
Finally add also lemon juice and parsley.