White Sauce Powder, Green Onion Seasoning, Liquid Chicken Stock, Ready to Serve Mushroom Sauce, Pasta Spice, Basil Pesto, Mushroom Pesto
You will need
4 skinless chicken breast fillets
2 T (30 ml) Ina Paarman’s White Sauce Powder
3 T (45 ml) canola or olive oil
1 T (15 ml) butter
1 onion, chopped
1 t (5 ml) Ina Paarman’s Green Onion Seasoning
250 g punnet mushrooms, sliced
3 T (45 ml) Ina Paarman’s Mushroom Pesto
1 x 25 g Ina Paarman’s Liquid Chicken Stock
1 cup (250 ml) water
1 x 200 ml Ina Paarman’s Ready to Serve Mushroom Sauce
300 – 400 g tagliatelle
3 T (45 ml) Ina Paarman’s Basil Pesto
1 t (5 ml) Ina Paarman’s Pasta Spice
Method
Measure the White Sauce Powder into a medium size plastic bag. Add the chicken breasts and shake to coat all round. Heat the oil and butter in a large frying pan. Add the chicken breasts and panfry until golden but not cooked right through. Remove to a cutting board and cut into 2 cm cubes. Keep on one side. Reserve any juice that may leak out. Add a little more oil to the same pan and stir-fry the onion, seasoned with Green Onion Seasoning, until beginning to brown. Add mushrooms and stir-fry just until they start drawing water add Mushroom Pesto. Add the cooked chicken cubes to the pan together with the Chicken Stock and water. Simmer for 5 minutes. Add Mushroom Sauce and bring to the boil for 2 minutes. Leave to stand in the pan, covered with a lid away from the heat for the time it takes to boil the pasta. Cook the pasta according to pack instructions, drain, and put back into the saucepan together with Basil Pesto and Pasta Spice. Toss to combine.
To serve: Divide the pasta between pasta plates, top with chicken and mushroom mixture. Enjoy!
