Recipe: Mushroom & Chicken Pasta
INGREDIENTS:
- 250g San Remo Rigatoni pasta
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 50g Barossa Fine Foods bacon, diced
- 300g chicken thighs, diced
- 100g white button SA mushrooms, sliced
- 2 pkts Rosetta’s Gourmet Kitchen Creamy Mushroom Sauce
- 1 spring onion, sliced thinly
- 1 tsp lemon juice, fresh
- Handful continental parsley leaves, roughly chopped
- Salt and pepper
METHOD:
- Cook pasta according to packet instructions
- In a large frying pan, over medium to high heat, add olive oil, garlic and bacon. Cook for 2 – 3 minutes
- Add chicken
- Stir from time to time, until chicken is golden on all sides
- Add mushrooms and cook for a further 3 – 4 minutes or until mushrooms have slightly collapsed
- Add Rosetta’s Gourmet Kitchen Creamy Mushroom Sauce and mix well, bringing the mixture to a quick boil
- Remove from heat and add lemon juice. Taste for seasoning and adjust accordingly
- Add cooked pasta, parsley and spring onion. Toss well to combine
- Add parmesan cheese to taste, serve immediately and enjoy
