| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Vegetables |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 2 |
tb |
First Choice olive oil |
| 4 |
|
Tegel chicken breast fillets |
| 10 |
|
0 g or 4 slices of Kiwi shoulder bacon; diced |
| 6 |
|
Pickling onions; quartered |
| 1 |
c |
Button mushrooms |
| 2 |
ts |
Gregg's crushed garlic |
| 1 |
|
Glass red wine |
| 1 |
|
500 gram jar Raguletto tomato; onion and herb |
|
|
; sauce |
| 500 |
g |
Ond golden egg noodles |
| 1 |
c |
Wattie's frozen mixed vegetables |
|
|
Chopped parsley to garnish |
INSTRUCTIONS
Cook the pasta in a pan of boiling salted water until tender.
Meanwhile, heat the oil and add the chicken breasts, bacon and onions.
Cook until golden.
Add the mushrooms, garlic and wine. Simmer for 1 minute.
Add the Raguletto sauce and simmer for 5 minutes.
Remove the pasta from the water, add the vegetables to the water and cook
for 1-2 minutes.
Arrange the pasta onto warmed plates, leaving a hollow in the centre.
Add the drained vegetables.
Top with the Coq-au-Vin.
Sprinkle with parsley and serve.
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