350g Chicken breast diced
150g Portabello Mushrooms
1 Tbs Yiah Intense Garlic Olive Oil
2 Tbs Yiah Stroganoff Spice Blend
80g Spaghetti (dry)
2 cups of Skim Milk
2 Tbs Cornflour
2 Tbs of Tomato Paste
Yiah Chai Shiraz Four Pepper Blend
Yiah Porcini Specialty Salt
Combine the chicken breast, Yiah Intense Garlic Olive Oil and Yiah Stroganoff Spice Blend. Leave in the fridge to infuse, a few hours is great but if you are short on time half an hour is fine.
Bring water to the boil and cook your spaghetti until just tender. Heat a non stick pan and sauté the mushrooms. Add the chicken and brown on all sides. Combine the skim milk, corn flour and tomato paste until smooth. Add to the chicken and stir until your sauce thickens. Season with the pepper and salt.
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- 350g Chicken breast diced
- 150g Portabello Mushrooms
- 1 Tbs Yiah Intense Garlic Olive Oil
- 2 Tbs Stroganoff Spice Blend
- 80g Spaghetti (dry)
- 2 cups of Skim Milk
- 2 Tbs Cornflour
- 2 Tbs of Tomato Paste
- Yiah Chai Shiraz Four Pepper Blend
- Yiah Porcini Specialty Salt
- Combine the chicken breast, Yiah Intense Garlic Olive Oil and Stroganoff Spice Blend. Leave in the fridge to infuse, a few hours is great but if you are short on time half an hour is fine. Bring water to the boil and cook your spaghetti until just tender. Heat a non stick pan and sauté the mushrooms. Add the chicken and brown on all sides. Combine the skim milk, corn flour and tomato paste until smooth. Add to the chicken and stir until your sauce thickens. Season with the pepper and salt.
