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Smoked Chicken and Mushroom Pasta

Ingredients: Serves 6

300gms smoked chicken
5 Portobello mushrooms
5 oyster mushrooms
1 1/2 cups grated tasty cheese
1/2 a cup Parmigiano reggiano
400gms fussilli pasta (it soaks up the sauce really well this pasta)
2 tablespoons flour
2 ½ cups milk
50gms butter
Handful fresh oregano
1 bunch spring onions
½ of red onion
200mls Creamy Italian Dressing
Cracked black pepper
Serves 6
Pepper


Method:

Preheat the oven to 175 degrees C

Begin by making a cheese sauce. Melt the butter in a pot, add the flour and stir fast not stopping add 1 cup of milk and continue to stir. Add the tasty cheese and keep stirring. It should become a smooth creamy cheese sauce. You may need to add a little extra milk as you go. The most important thing to remember is to keep stirring or it will become lumpy. Lastly add the Parmigiano reggiano, once the sauce is done remove from the heat.

Cook the pasta according to the instructions on the packet. Chop your fresh herbs finely. Chop your mushrooms into thin Slices, Dice the red onion and spring onion into small pieces. Take a small frying pan and place a little butter and sauté the red onion and spring onion. Add the mushrooms at the end and cook for 1 minute longer. Add the fresh herbs and put all these ingredients into the cheese sauce. Slice the chicken into generous pieces about 2 cm wide and add to the sauce. Once the pasta is cooked drain and stir through the cheese sauce. Lastly add the creamy Italian dressing.

Notes:
When serving, add a little finely grated Parmigiano reggiano alomg with a little cracked black pepper over the top. It adds a nice little touch..
This is one of those dishes that you can eat hot or cold. If putting in a container for a picnic the next day just make sure you take a little extra creamy Italian dressing. When you get to your destination pour it over and stir the pasta around to refresh it.





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