Chicken Nouille Pasta

With a creamy sauce using evaporated milk and cooking cream for 5 people

For the Pasta:

• Chicken breast (boneless, skinless): 400 g (cut into strips or cubes)

• Olive oil or butter: 2 tbsp

• Garlic: 3 cloves (minced)

• Paprika: 1 tsp

• Salt: 1/2 tsp

• Black pepper: 1/2 tsp

For the Creamy Sauce:

• Rainbow Evaporated milk: 250 ml

• Debic Culinarire Original Cooking cream: 200 ml

• Grated Parmesan cheese: 100 g

• Butter: 2 tbsp

• Flour: 1 tbsp (for thickening)

• Chicken stock: 100 ml (optional, for extra flavor)

• Nutmeg: A pinch (optional, for flavor)

• Salt and black pepper: To taste

1. Cook the Pasta:

Boil water in a large pot, add salt, and cook the nouille pasta according to package instructions until al dente.
Drain and set aside.

2. Cook the Chicken:

Heat olive oil or butter in a large skillet over medium heat.
Add the chicken pieces, season with paprika, salt, and black pepper, and cook until golden and fully cooked (about 6-8 minutes).
Remove and set aside.

3. Make the Creamy Sauce:

In the same skillet, melt butter over medium heat. Add garlic and sauté for 1 minute until fragrant.
Stir in the flour and cook for 1 minute to form a roux. Gradually whisk in the evaporated milk and chicken stock (if using) to avoid lumps.
Add the cooking cream and stir well. Let the sauce simmer for 3-5 minutes until it thickens slightly.
Stir in grated Parmesan cheese and season with salt, black pepper, and a pinch of nutmeg (if desired).