A Woo Shem fam­ily treat!

Need in­spi­ra­tion for din­ner? Try this de­li­cious dish – it’s sure to be a hit!

YOU (South Africa) - - LIFESTYLE -

LOYISO QOBOSHIYANA is one of the third-round win­ners cho­sen by Fatti’s & Moni’s and Somizi in the Woo Shem! pasta com­pe­ti­tion. Ev­ery fam­ily have their special pasta dish and Loyiso says her creamy Ca­jun chicken pasta is a favourite among her loved ones. CREAMY CA­JUN CHICKEN PASTA 250g Fatti’s and Moni’s pasta quills 2-3 deboned chicken breasts 2,5ml (½t) cayenne pep­per 15ml (1T) Ca­jun spice 30ml (2T) olive oil SAUCE 250ml (1c) white wine 250g sun-dried toma­toes 250ml (1c) heavy cream 10ml (2t) freshly ground black pep­per 250ml (1c) grated Parme­san cheese TO SERVE

Fresh basil leaves 1 Cook the pasta ac­cord­ing to the packet in­struc­tions. Drain and set aside. 2 In a bowl, mix the cayenne pep­per and Ca­jun spice with 15ml (1T) of the olive oil. Coat the chicken breasts all over with the oil and spice mix. 3 Heat 15ml (1T) olive oil in a large pan over medium-high heat. Brown the chicken breasts on one side then turn over. Cover and re­duce the heat to medium. Cook un­til the chicken is cooked through. Re­move the chicken from the pan, place on a cut­ting board and al­low to rest for at least 5 min­utes. Slice and set aside. 4 Sauce Wipe the pan and re­turn to the heat. Pour in the wine and boil for 3 min­utes, then add the sun-dried toma­toes and pep­per and stir in the heavy cream. Sim­mer for 3 min­utes then add half the Parme­san cheese. Stir un­til creamy. 5 Add the pasta and chicken and toss lightly. 6 To serve Gar­nish with the rest of the Parme­san cheese and the basil leaves. t – tea­spoon/s T – ta­ble­spoon/s c – cup/s

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