| 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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