Chicken and Snow Pea Linguini |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Another vegemite find from Kraft. Something a little different to the normal stir fry. Ingredients:
1 tablespoon oil |
500 g skinless chicken breast fillets, thinly sliced |
1 onion, sliced into wedges |
2 garlic cloves, crushed |
1 red capsicum, sliced |
250 g snow peas, sliced diagonally |
1/2 cup white wine |
1/2 cup cream |
1 tablespoon vegemite |
1 teaspoon cornflour, dissolved in 1/4 cup water |
375 g fresh linguine, cooked and drained |
1/4 cup grated parmesan cheese |
Directions:
1. Heat half the oil in a non-stick frying pan over medium-high heat and cook chicken 4-5 minutes until browned. Remove and set aside.
2. Heat remaining oil in pan over medium heat and sauté onion and garlic for 2 minutes until softened. Add capsicum and snow peas and cook a further 2-3 minutes. Return chicken to the pan.
3. Pour combined wine, cream, Vegemite* and cornflour mixture into the pan, bring to the boil then reduce heat and simmer until reduced slightly and thickened, stirring occasionally.
4. Toss through cooked linguini to heat, then serve sprinkled with Parmesan.
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