A Perfect Pantry

INGREDIENTS

• 2 tbsp olive oil
• 1 brown onion, thinly sliced
• 1 clove garlic, thinly sliced
• 200g button mushrooms, thinly sliced
• 400g free range chicken breast, roughly chopped
• 2 tsp sweet paprika
• 1 tbsp worcestershire sauce
• 1 tsp flaked salt
• 250ml chicken stock
• 1 cup sour cream
• 4 serves fettucini pasta, cooked

DIRECTIONS

1. Using the portable hot plate, heat  olive oil in a frypan on heat setting 8 and sauté the onion and garlic until golden brown, approximately 4 minutes, stirring every minute.
2. Add the mushrooms and continue to sauté for a further 3 minutes. Add the chicken breast and continue to sauté for a further 4 minutes.
3. Add the paprika, Worcestershire, salt and chicken stock and allow to simmer until the liquid has halved.
4. Stir through the sour cream and serve over fettucini pasta.

 

This recipe was developed using a Kambrook Appliance.

APPLIANCES

• Portable Single Hotplate
• Hot Top Mini-Oven