Pasta with Cajun Chicken, Sour Cream and Mushrooms

Pasta with Cajun Chicken, Sour Cream and Mushrooms

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Cajun seasoning and coriander combine to give this mushroom pasta extra zing.

  • Recipe serves4
  • Preparation time5 minutes
  • Cooking time30 minutes

Ingredients

  • ½ Cup Coriander leaves
  • 15 Millilitre oil
  • 2 Chicken breasts, cut into strips
  • 20 Millilitre Robertsons Louisiana Cajun Seasoning
  • 1 packet KNORR Sour Cream & Mushroom Pasta & Sauce
  • 375 Millilitre hot water
  • 30 Millilitre Stork Margarine
  • 125 Millilitre Milk

Method

  • Place chicken strips and Louisiana Cajun seasoning in a plastic bag and shake to coat the chicken pieces evenly.
  • Heat oil in a frying pan and fry the chicken pieces until cooked through.
  • Set aside.
  • Place the milk, water and Stork margarine in a saucepan and bring to the boil.
  • Add the contents of the KNORR Sour Cream & Mushroom Pasta & Sauce packet and cook over high heat for 5 minutes, stirring occasionally.
  • Stir in the sliced cajun chicken.
  • Simmer for a further 5 minutes and add the coriander leaves.
  • Remove from the heat, cover and stand for 2 minutes before serving.
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