| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs, Vegetables | Jude2 | 4 | Servings | |
INGREDIENTS
| 2 | T | 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 | t | 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. Converted by MC_Buster. Converted by MM_Buster v2.0l.
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