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Ingredientes
- 1 tablespoon olive oil
- 700g chicken thigh fillets, excess fat trimmed, quartered
- 3 bacon rashers, rind removed, coarsely chopped
- 200g button mushrooms, halved
- 2 garlic cloves, crushed
- 40g (1/4 cup) plain flour
- 375ml (1 1/2 cups) Campbell's Real Stock Chicken
- 250ml (1 cup) white wine
- 2 teaspoons chopped fresh thyme
- 1/4 cup chopped fresh continental parsley
- 300g dried risoni pasta
- 230g (1 1/2 cups) frozen peas
- 10g butter
Direcciones
- Heat the oil in a large saucepan over medium-high heat. Add the chicken and cook for 2 minutes each side or until golden. Transfer to a plate.
- Add the bacon, mushroom and garlic to the pan. Cook for 3 minutes or until the mushroom is tender. Add flour and cook, stirring, for 1 minute. Gradually add the stock and wine. Cook, stirring, for 2 minutes or until mixture thickens.
- Add chicken and thyme, and reduce heat to medium. Simmer for 10 minutes or until chicken is cooked. Stir in half the parsley. Season with salt and pepper.
- Meanwhile, cook the risoni in a large saucepan of salted boiling water following packet directions or until al dente. Add the peas in the last 2 minutes of cooking. Drain. Return to the pan. Stir in the butter and remaining parsley.
- Divide risoni mixture among serving plates. Top with chicken mixture. Serve
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 852g | |
| Calories 689 | |
| Calories from Fat 203 | 29% |
| Total Fat 23.12g | 29% |
| Saturated Fat 7.31g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 22mg | 7% |
| Sodium 849mg | 35% |
| Potassium 889mg | 25% |
| Total Carbs 61.06g | 16% |
| Dietary Fiber 11.6g | 39% |
| Sugars 12.06g | 8% |
| Protein 17.91g | 29% |
Comentarios
24 de Septiembre de 2015
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