Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 2 people
Estimated cost per serve is 7.93 dollar
Difficulty level: 2 out of 4
9 Ingredients
Number of servings
2
- 1tablespoons extra virgin olive oil
- 2 chicken thigh fillets, fat trimmed, chopped
- 200grams button mushrooms, sliced
- 3/4 cup milk
- 85grams Continental Creamy Bacon Carbonara Pasta & Sauce
- 1teaspoons salt-reduced margarine
- 1/2 cup frozen baby peas
- 40grams parmesan, grated
- 2 sprigs continental parsley, leaves picked, to serve
Nutrition per serving
2100kJ / 505Cal
2100 Kilojoules or 505 Calories
24% of daily energy intake*
Protein
45.0grams
Fat
26.9grams
Carbs
16.5grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This speedy chicken and mushroom carbonara is the tasty solution to midweek dinner dilemmas. Simply cook and enjoy.
Method
Step 1 of 4
Heat half of the oil in a saucepan over high heat. Add chicken and cook for 5 minutes, turning occasionally, or until golden-brown. Transfer to a plate. Cover to keep warm.
Step 2 of 4
Add remaining oil to the pan and reduce heat to medium. Stir in mushrooms and cook, stirring occasionally, for 5 minutes or until browned.
Step 3 of 4
Return chicken to the pan. Add 1 cup hot water, milk and pasta packet and stir to combine. Bring to the boil. Reduce heat to low and simmer for 8 minutes, stirring, or until pasta is cooked. Stir in margarine. Add peas and cook for a further 2 minutes or until sauce has thickened.
Step 4 of 4
Divide pasta between serving bowls. Season with freshly ground black pepper. Top with parmesan and parsley.
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