Chicken and Butternut Pasta in a Creamy Sage Sauce
If you’re looking for a meal that screams “appetising,” then you should try adding chicken fillet and butternut to your pasta. This pasta is infused with sage and crushed garlic that will make the 35 minutes cooking time, absolutely worth the wait.
Feeds
4People
Preparation time
55Min.
Difficulty
easy
Ingredients
- ungrouped
- 200 g durum wheat macaroni
- 15 ml sunflower oil
- 10 ml crushed garlic
- 1 onion, diced
- 400 g chicken fillet, sliced
- 300 g butternut, peeled and cubed
- 500 ml milk
- Knorr chicken and Mushroom Pan Dry Cook-in-Sauce
- 2.5 ml Robertsons sage
- 30 ml cream
- 30 g rocket
Preparation method
- ungrouped
- Bring a large pot of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the macaroni until al dente (cooked but firm to the bite) then drain and set aside
- Heat oil in a large pot or deep pan and fry the garlic and onion until soft
- Add the chicken fillet and fry until well browned on all sides
- Add the butternut, milk, and stir in the contents of the sachet of the KNORR Chicken & Mushroom Pan Dry Cook-in-Sauce together with the sage
- Allow to simmer for 15 – 20 minutes on a low heat stirring occasionally or until the butternut is tender
- Remove from the heat and stir through the cream and rocket
- Combine the sauce with the cooked macaroni and transfer to a serving dish and garnish with Parmesan shavings and freshly cracked black pepper and serve immediately
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