Smoked chicken breast are very versatile especially over summer when all they need is slicing and tossing with pasta or a salad for a quick meal. This recipe uses sun-dried tomato mustard, but if you cannot find that, use any prepared milder style mustard.
Ingredients
- 1 double breast smoked chicken, skin removed
- 1 cup chicken stock
- ½ cup semi-dried tomatoes
- 4 spring onions, trimmed
- 2 tblsp sundried tomato mustard
- ¼ cup chopped parsley
- ¼-½ cup sour cream
- 400-500 grams dried penne pasta
Method
- Cut the smoked chicken breast into very thin slices. Cut the spring onion into long thin slices.
- Heat the chicken stock in a saucepan and add the mustard, smoked chicken, spring onions, semi-dried tomatoes and parsley and warm through. Stir in the sour cream and keep warm.
- Cook the penne pasta in boiling salted water until al dente or tender to the bite. Drain well. (If thick the pennne pasta could take 12-14 minutes).
- Toss the penne pasta with the smoked chicken sauce and season with salt and pepper if wished.
Cooks Tips
- Parsley is packed full of flavour and add life to many dishes. Look out for Italian parsley - it has a flat leaf.
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