chop up leek into small rings.
Cube the chicken breast.
Boil pasta in a pan of salt water for 10 minutes.
Whilst cooking the pasta, get a frying pan and heat olive oil.
Add chicken until brown.
Add leek and mushrooms until soft on a low heat.
Keep adding a small amount of the cider until it soaks up into the chicken.
Once the chicken is cooked add the double cream and stir in.
Add the chives and the salt and pepper to taste.
This should be ready to add to the pasta within the 10 minutes that it takes for the pasta to cook.
Drain the pasta and mix in the chicken cider sauce.
2 chicken breasts
|Pasta Of Your Choice||200gms|
|Salt And Pepper|
|Cider||1 Small Bottle|
|Small Double Cream||1|
Serve with garlic bread or a crisp salad.
You will only need about half of the bottle of cider for this recipe, so pour half in a glass and enjoy whilst cooking!!!
You could use a creme fraiche if dieting but add RIGHT AT THE VERY END OF THE COOKING PROCESS and it may curdle in the heat.
The world is undeniably in love with sriracha, the spicy red chilli and garlic sauce of everyone’s dreams. Although it made its way out of Asia in the 1980s, it seems to have suddenly gained popular... keep reading
The famous and multi-award winning Nederburg estate has been handcrafting wines for over two centuries. What a great wine this is! Full of fruit flavours