(07) 5534 4886Creamy Paprika Chicken & Mushroom Pasta
Prep Time: 20 mins Cook Time: 25 mins
INGREDIENTS
1 tablespoon olive oil
1 brown onion, finely chopped
200g button mushrooms, quartered
200g Swiss brown mushrooms, quartered
2 garlic cloves, crushed
2 teaspoons mild paprika
1/3 cup brandy (optional)
400g Rainbow Meats chicken tenderloins, cut into thirds
3/4 cup reduced-fat thickened cream
1 bunch English spinach, trimmed, leaves torn
375g packet dried egg pappardelle
DIRECTIONS
STEP 1: Trim pork cutlets bones well.
STEP 2: Combine vegetables together and mix well.
STEP 3: Heat griddle pan or BBQ plate over a medium heat for 2-3 minutes. Brush each pork cutlet with a little oil and cook pork cutlets for 2-3 minutes over a medium heat each side or until cooked to the desired degree. Allow to rest.
STEP 4: Add the remaining oil to a frying pan and heat for 1 minute, add the vegetables to pan and stir fry for 2 minutes.
STEP 5: Serve each cutlet on a bed of warm slaw and a drizzle of plum sauce.
