14 December 2009

Smokey Chicken Pasta

Here's another recipe of mine that I have created in the beginning of this year. It's a shortcut to achieving lovely pasta that tastes like you've spent hours on it!

Smokey Chicken Pasta
(serves 2)

200 - 300g Pasta of your choice
200ml Cream (if you are health concious, use milk, but it won't be so creamy)
250g Button Mushrooms, quartered
2 Smoked Chicken Breasts (fully cooked), in bitesize slices
20g (half a packet) Potato Bake: Bacon & Cheese flavour
Spring Onions / Chives to garnish

Cook the pasta in boliling water with salt and some oil for 10 minutes.
Fry the mushrooms in a little oil until cooked. Add the chicken to warm it.
Pour the cream into a bowl and add the Potato Bake. Whisk until blended and add to the mushrooms & chicken.
Stir the mixture until it thickens slightly, until the potato bake is cooked, about 5 minutes.
Drain the pasta and toss it with the sauce.
Plate up and garnish with spring onions or chives and some freshly ground black pepper.

It cannot be easier than that! I'm not sure what ingredients are available in other countries, but the Royco Potato Bake in South Africa is delicious with this and it is really smokey. It it always sure to impress!

PS: You do have to use white button mushrooms. I once used black mushrooms because I love the taste so much, but the sauce ended up a yucky, greyish color!

No comments:

Post a Comment