Serves 4
A tasty meal for any occasion 😊
Ingredients:
½ packet Penne pasta
1tbsp salt
4 chicken breasts (cut into cubes)
1tbsp olive oil
¼ cup flour
1tsp Italian herbs
salt & pepper (to taste)
¾ cup water
¼ cup mushrooms (sliced)
1 sachet Ina Paarman Red Pepper pesto
1tbsp garlic
1/3 cup white wine
¼ cup Double cream yoghurt
Method:
Bring a pot of water to the boil. Cook the pasta in the water, stirring occasionally until tender but still firm to the bite. This should take about 10 minutes. Drain and set aside.
Meanwhile, combine flour, herbs, salt, and pepper in a bowl. Add the chicken pieces and toss to coat.
Heat olive oil in a pan and add chicken pieces. Cook until browned. Do not add more olive oil.
Add mushrooms, pesto, and garlic. Cook for about 5 minutes.
Add in wine and yoghurt, mix until the sauce is slightly thickened. Add Penne and toss to combine. Serve with a green salad and a glass of Spier Chenin Blanc😊
Tickle your tastebuds 