Fairlady - - SOUND BITES -

Cook 300g spaghetti ac­cord­ing to packet in­struc­tions. To make the sauce, melt 2 tbsp but­ter in a pan, add 250g sliced but­ton mush­rooms and 125g baby but­ton mush­rooms. Sauté un­til golden. Slice 5 sun-dried toma­toes (from a jar of store-bought sun-dried toma­toes in vinai­grette) into strips and add to the pan. Cook for 30 sec­onds, then add 1½ cups cream and 3 tbsp of the tomato vinai­grette. Bring to a sim­mer and cook for 3-4 min­utes, then stir through 1½ cups of diced smoked chicken breast. Sea­son and pour over the pasta. Toss to com­bine, and gar­nish with fresh herbs.

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