Garlic and Thyme Creamy Sauce Pasta

Meat¶

I used chicken breast cut into relatively large pieces to make sure it gets marinaded thoroughly.

1. In a bowl combine the following:
2. Red wine that you like.
3. Dried basil.
4. Dried thyme.
5. Dried oregano.
6. Dried garlic powder/granules.
7. Salt & pepper.
8. Put chicken pieces with the marinade in a sealable bag (i.e. Ziploc), let air out and marinade for at least 1 hour.
9. Fry in butter and oil until golden brown.

Vegetables¶

1. Boil a large pot of water. Salted.
2. Add in relatively small florettes of broccoli and cauliflower.
3. Boil for 5 minutes and set aside. Do not discard water.

Sauce¶

1. Fry crudely cut garlic cloves in butter until golden and somewhat crips.
2. Take out garlic and set aside.
3. Add flour to butter in the pan to make a roux. Once thickened, add dried thyme.
4. Add milk and cooking cream (~70ml & 250ml respectively). Add previously removed garlic back.
5. Add:
6. Half cube of beef stock.
7. 3 crushed berries of allspice.
8. 1/2 tsp. nutmeg.
9. 1/2 tsp. salt & 1/4 tsp. black pepper.
10. Make sure everything is mixed and combined properly.
11. Let cook for 5 minutes on small flame.

Pasta¶

1. Boil pasta in water used to boil vegetables according to instructions.
2. Save 1/4 cup water and discard the rest.
3. Add vegetables and sauce.
4. Add saved pasta water and mix.