Tuesday 12 March 2013

Posted by Judie on Tuesday 12 March 2013
A light, creamy sauce.  

Serves 4
  • 1/2 cup peas, frozen
  • 1 medium chicken breast (about 175g), diced.
  • 125g mushrooms, sliced
  • 1 onion, chopped
  • bechamel sauce
  • salt
  • pepper
  • garlic powder
  • paprika
  • chili powder

Heat some oil in a pan. Add the onion and cook until soft, about 3-4 minutes. Add the mushrooms and peas cook for a further 4 minutes. Transfer to a plate. 

In the same saucepan add a little oil, and fry the chicken until cooked through. Put the onion mixture in with the chicken, season to taste and cook for 2 minutes. Add the bechamel sauce and leave to heat through. 

Toss with pasta and serve immediately. 

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