Ingredients
- 30 ml (2 tbsp) oil
- 1 medium onion, diced
- 250 g wild sliced mushrooms
- 10 ml (2 tsp) crushed garlic
- 45 ml (3 tbsp) Rajah mild and spicy Curry Powder
- 500 g penne pasta
- 300 g chicken fillet julienne sliced
- 30 g (2 tbsp) Knorrox Garlic & onion Stock Powder diluted in 125 ml of water
- 250 ml (1 cup) tomato (Blended)
- 100 ml fresh cream
- 5 g (1 tsp) salt
- 5 g (1 tsp) pepper
Directions
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Cook the penne pasta according to the packet instructions. Drain the water and set aside once cooked.
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Heat olive oil in a large sauté pan on medium heat.
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Add the onions, garlic, chicken, mushrooms, rajah curry powder and sauté for 3 minutes or until the onions become translucent.
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Add the blended tomatoes and the stock and mix well. Simmer this for 1 minute.
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Add salt and pepper and mix well.
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Add cream, mix well and switch off the stove.
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Add the cooked penne pasta and combine well.
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Serve in a bowl.
