Mushroom And Peach Chicken Pasta
From aquarius 15 years agoIngredients
- 2 skinless, deboned chicken breasts cut into bite-sized pieces shopping list
- 10ml olive or canola oil shopping list
- 125g sliced mushrooms shopping list
- 3/4 cup of baby marrows chopped into disc-shaped pieces shopping list
- 3/4 cup +-2cm-long pieces of green beans shopping list
- 1 cup broccoli pieces shopping list
- 1 small onion, chopped shopping list
- 1 green/yellow/red pepper, roughly chopped shopping list
- 1/2 cup peach or peach&orange juice shopping list
- 1/3 62g packet of cream of mushroom soup powder shopping list
- 1 Tbsp freshly chopped thyme shopping list
- 1 Tbsp freshly chopped parsley or Italian parsley shopping list
- 1 tsp freshly chopped dill shopping list
- salt and freshly ground black pepper to taste shopping list
- pasta of your choice for 2 people shopping list
How to make it
- Heat 5ml of the oil in a large pan or wok (or even a pot) and fry the onion for about 3min
- Add the chicken pieces and stir fry for about 4min
- Now add the mushrooms and a bit of salt and freshly ground pepper and stir fry until the chicken is golden brown and the mushrooms are a deep brown colour
- Remove from pan/wok/pot and set aside
- Get the pasta going
- Heat the other 5ml of oil and add the baby marrows, green beans, broccoli, green pepper, herbs and some more salt and freshly ground pepper
- Stir fry until the veggies are cooked but not limp (about 10min, but it might take a bit longer)
- Add back the chicken, onion and mushrooms
- Dissolve the soup powder in the juice and add it to the veggies
- Stir continuously until the 'sauce' thickens (you can add more juice and/or a little more soup powder to get the preferred consistency or amount of 'sauce')
- Serve on the pasta
People Who Like This Dish 3
- trigger MA
- chefmeow Garland, TX
- frisiangirl Carrollton, TX
- greekgirrrl Long Island, NY
- aquarius Cape Town, ZA
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