Pepper Grilled Rosé Pasta
5 mins
4 SERVINGS
INGREDIENTS
- 1 pack Pepper Grilled Chicken Breast, thawed
- 650g penne pasta
- 2 tbsp olive oil
- 2 tsp red chilli flakes
- 3 cloves garlic, minced
- 400g white button mushrooms
- 450ml tomato sauce
- 185g sour cream
- Salt and pepper to taste
- Some sugar (optional)
- 5 tbsp Parmigiano Reggiano / Parmesan, grated
METHOD
- Cook the pasta according to the instructions on the package. While it is cooking, slice up the thawed Pepper Grilled Chicken Breast.
- In a saucepan, heat the olive oil on mdium heat. Add chilli flakes, garlic, mushrooms, and season with some salt, sauteed until it is roasted brown.
- Add the tomato sauce, salt, pepper, sugar for the sauce. Let it cook in medium to low heat for 5 minutes until it thickens, stirring it occasionally.
- Add in sour cream and chicken then mix well. Let it cook for another 5 minutes. When it has a nice thick creamy texture, add in the cooked pasta.
- Top it with freshly grated Parmigiano Reggiano, chopped basil and some crushed pepper before serving.
Easy and fast cooking within 15 min
No Gluten
Whole chicken breast meat
No added preservatives and artificial coloursOther Recipes
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