MUSH­ROOM AND CHICKEN WITH NUT CREAM AND WHOLEWHEAT SPAGHETTI WITH BASIL

The Star Late Edition - - LIFE -

Serves 4

IN­GRE­DI­ENTS

60g nuts, chopped

300ml al­mond milk or milk

20ml odour­less co­conut oil

1 onion, finely diced

2 gar­lic cloves, crushed

3 chicken breast fil­lets, cut into strips 3ml pa­prika

250g white but­ton mush­rooms or porta­bellini mush­rooms, thickly sliced 30ml al­mond flour or cake flour

1 can co­conut milk

60g Parme­san cheese, finely grated 350g wholewheat spaghetti, cooked and drained

45ml fresh basil, shred­ded

TO SERVE:

Parme­san cheese, finely grated 15ml basil leaves

METHOD

Soak the nuts in the milk for at least 20 min­utes and then blend in a blender. Heat half the oil in a wide pan and gen­tly fry the onion and gar­lic for 5 min­utes. Add the chicken and pa­prika and fry for 5 min­utes. Trans­fer the mix­ture to a plate. In­crease the heat and add the re­main­ing oil, fry the mush­rooms for 4-5 min­utes. Stir in the flour and cook for 2 min­utes. Re­duce the heat and add the milk and nut mix­ture, co­conut milk and Parme­san cheese. Cook for 3-4 min­utes. Add the re­served chicken mix­ture, spaghetti and basil, toss to­gether and heat through. Serve the spaghetti in warmed bowls with ex­tra Parme­san cheese and fresh basil.

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