- Step 1
Heat oil in a deep frying pan over medium-high heat. Cook onion, stirring, for 5 minutes or until softened. Add mushrooms. Cook, stirring, for 5 to 7 minutes or until golden and tender.
- Step 2
Add garlic and paprika. Cook, stirring, for 1 minute or until fragrant. Add brandy, if using. Bring to the boil. Add chicken, cream and 1/2 cup cold water. Bring to the boil. Reduce heat to low. Simmer, stirring occasionally, for 7 minutes or until chicken is cooked through. Stir in spinach.
- Step 3
Meanwhile, cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain. Serve chicken with pasta.
Source Super Food Ideas - October 2012 , Page 53
Recipe by Liz MacriPhotography by Craig Wall & Andrew Young
Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
200g button mushrooms, quartered
200g Swiss brown mushrooms, quartered
2 garlic cloves, crushed
2 teaspoons mild paprika
1/3 cup brandy (optional)
400g chicken tenderloins, cut into thirds
3/4 cup reduced-fat thickened cream
1 bunch English spinach, trimmed, leaves torn
375g packet dried egg pappardelle
No comments:
Post a Comment