This is a creamy and spicy chicken pasta that will have you wanting more.
INGREDIENTS
- 6 Chicken fillets
- Robertsons Chicken Spice
- 1 pack sliced Button Mushrooms
- Salt & Pepper to taste
- 1 sachet Inna Parman Coat & Cook Peri-Peri sauce (200ml)
- 250ml tub of fresh cream
- 100ml milk
- 500g Penne Pasta
PREPARATION
- Fry sliced mushrooms in some butter with salt & pepper to tatse. Once done remove from pan and set aside.
- Cube chicken fillets and spice with Robertsons Chicken Spice. Fry in same pan until brown and cooked through.
- In some salted water boil pasta for 15 minutes, place pasta in a colander to drain and rinse with cold water .
- In a bowl mix together the peri-peri sauce, tub of cream and 100ml of milk.
- Add mushrooms and pasta to the fried chicken cubes in the pan and pour sauce over, mixing and coating all the ingredients together.
- Warm pan over medium heat until pasta is warm throughout.
- Serve warm and enjoy!
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes