You need the following...
- Pasta of your choosing
- 1 or 2 Green Peppers
- Packet of Mushrooms
- Sunflower Oil
- Knorr Bacon Cabonera
- 175ml Container of Cream
- Boneless Chicken Breasts
- 1 cube chicken stock.
Place a little bit of oil in a non stick frying pan.
Slice your chicken breasts (after washing them) into small slices.
Fry your chicken until it just starts to go brown.
Throw in a cup of boiling water with your chicken stock.
Let the chicken stock simmer off.
Once the chicken stock has simmered off and the chicken is a nice brown colour take it off the heat and put it aside.
Dice up your green pepper into eadable pieces.
Do the same to the mushtooms. (thin slices)
Place your green peppers into the frying pan with a little bit of water so they don't stick to the pan. Fry them till they are relatively soft and then add in your mushrooms. Fry them to give them so colour being carefull not to burn them.
Once the green peppers and mushrooms are ready add your chicken back into the pan.
Throw in the knorr bacon cabenera (after disolving it in a cup (+- 200-250ml) of boiling water)
Let the mixture come to a simmer.
Add your cream and once again let it come to a simmer.
Put your pasta in a bowl and throw over the chicken, green pepper & mushroom concoction.
(I usualy cook all of the above on a medium heat of about 6)
Enjoy
