Ingredients
- 500g Fettucine
- 700g chicken breast (cut into small pieces)
- 2 tblsp olive oil
- 4-6 button mushrooms (sliced)
- 1 red capsicum (cut into approx 3cm pieces)
- 1 head broccoli (cut into small chunks)
- 1 brown onion (cut into approx 3cm pieces)
- 2 tblsp chicken stock powder (salt reduced)
- 2 garlic cloves (crushed)
- 1/3 cup white wine
- 1 can (light) evaporated milk
- cracked pepper (to season)
Method
1. Prepare all vegetables2. Cook chicken in batches in large fry pan on high, using a little oil at a time, until just browned and set aside in bowl.
3. Boil kettle and pour into large saucepan on high heat.
4. Cook the onion in remainder of oil (approx 1 teaspoon) until they start to soften.
5. Add the garlic, capsicum, broccoli and mushroom and cook for a couple of minutes, add the chicken stock powder and cook for about 30 seconds, then add the white wine and just bring to the boil, then turn heat back to med/low and add the evaporated milk.
6. Simmer down to thicken stirring constantly.
7. Whilst stirring, add the fettucine to the boiling water with a little salt and cook according to packet directions. Drain. When sauce has thickened slightly, add the drained pasta to it and stir through using tongs. Season with cracked black pepper and serve immediately!
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