Recipe: Mushroom & Chicken Pasta



  • 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


  • 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


SA Mushrooms

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