suleenelena
12-01-2006, 01:53 PM
1 tbsp butter
2 heaped tbsp chopped garlic(about 12 large cloves)
1 medium sized chicken breast(about 250g) thinly sliced
2 tbsp finely shredded carrot
5-6 fresh button mushrooms, thickly sliced
1 rounded tbsp plain flour
300ml light chicken stock (or water)
2 tbsp plain milk
salt and pepper to taste
2 handful young spinach, chopped roughly
1 tbsp chopped parsley(optional)
METHOD
Melt butter in a shallow pan and saute the chopped garlic until softened but not browned. Add the sliced chicken breast and cook until firm. Add shredded carrots and mushrooms cook for 5-7 minutes.
stir in the flour, cook for 2 minutes and then gradually add the stock of water.
Bring mixture to the boil and simmer for 10 minutes over medium heat. season to taste with salt and pepper. Lastly, add the milk and spinach and cook for two minutes before taking the pan off the heat. If like, sprinkle in the chopped parsley. Serve over fresh pasta.
250-300g fettucine or spaghetti, cooked in boiling water until tender.
2 heaped tbsp chopped garlic(about 12 large cloves)
1 medium sized chicken breast(about 250g) thinly sliced
2 tbsp finely shredded carrot
5-6 fresh button mushrooms, thickly sliced
1 rounded tbsp plain flour
300ml light chicken stock (or water)
2 tbsp plain milk
salt and pepper to taste
2 handful young spinach, chopped roughly
1 tbsp chopped parsley(optional)
METHOD
Melt butter in a shallow pan and saute the chopped garlic until softened but not browned. Add the sliced chicken breast and cook until firm. Add shredded carrots and mushrooms cook for 5-7 minutes.
stir in the flour, cook for 2 minutes and then gradually add the stock of water.
Bring mixture to the boil and simmer for 10 minutes over medium heat. season to taste with salt and pepper. Lastly, add the milk and spinach and cook for two minutes before taking the pan off the heat. If like, sprinkle in the chopped parsley. Serve over fresh pasta.
250-300g fettucine or spaghetti, cooked in boiling water until tender.