Chicken & Mush­room Ragu with Creamy Po­lenta

Recipes+ - - Contents -

SERVES 2 PREP 10 min­utes + cool­ing COOK 30 min­utes

300g chicken breast fil­lets

1 ta­ble­spoon veg­etable or olive oil 200g but­ton mush­rooms, thinly sliced ¼ cup chopped flat-leaf pars­ley,

plus ex­tra, to serve

2 cloves gar­lic, crushed

1 cup milk

½ x 500g can creamy chicken soup 1 quan­tity Creamy Po­lenta (recipe, right)

1

Place chicken in a large, deep fry­ing pan. Cover with cold wa­ter. Bring to a sim­mer over mod­er­ate heat. Re­duce heat; sim­mer, covered, for 10 min­utes or un­til cooked. Trans­fer chicken to a heat­proof plate. Cool. Shred. Empty wa­ter from pan; wipe clean.

2

Heat the oil in same pan over mod­er­ate heat. Add mush­room; cook and stir for 3 min­utes or un­til ten­der. Add pars­ley and gar­lic; cook and stir for 1 minute or un­til fra­grant. Stir in milk, chicken soup and shred­ded chicken. Bring to the boil. Re­duce heat; sim­mer, un­cov­ered, for 15 min­utes or un­til thick­ened.

3

Re­serve ½ cup of chicken ragu. Serve the re­main­ing ragu with Creamy Po­lenta, sprin­kled with ex­tra pars­ley.

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