Creamy chicken and marmalade pasta

For a different but delicious pasta dish, try this out.
 


 
 

Ingredients

 
  • 125
    g
    mushrooms, thinly sliced
  • Grated parmesan cheese (optional)
  • 1
    tbsp
    olive oil
  • 1 clove garlic, peeled and crushed
  • 1/2
    tsp
    chilli flakes
  • 125
    ml
    Hill and Dale Chardonnay
  • 1
    tsp
    mixed herbs
  • 3 lightly poached chicken breasts, diced
  • 1
    tbsp
    marmalade
  • Pitted and halved green olives
  • 1/2
    tsp
    ginger powder
  • 1 onion, finely diced
  • Salt and ground black pepper to taste
  • 1
    tsp
    mustard powder
  • 1
    tsp
    chicken stock powder
  • 250
    g
    tagliatelle or pasta of choice
  • 1 small red pepper, finely diced
  • 250
    ml
    cream
 
 

Method

 
Cook pasta in rapidly boiling, salted water, to which you've added 1 tsp of oil to prevent it sticking together, until al dente. Whilst pasta is cooking, heat olive oil in a pan over medium heat and lightly fry the onion until translucent. Add all other ingredients except for the cream and the parmesan, mix gently and simmer for about ten minutes, or until pasta is cooked. When pasta is cooked, pour into colander and run cold water over to prevent it sticking together, drain, and put into serving dish. Pour cream over the ingredients in the pan and simmer gently for a few minutes longer, then add ingredients from pan to the pasta, and toss all together. Sprinkle grated parmesan, if desired, according to taste. Serve with the balance of the bottle of Hill & Dale Chardonnay, well chilled. Enjoy!  
 

Read more on: poultry
 

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