Lightening quick coq-au-vin
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | 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 | cup | Button mushrooms |
| 2 | teaspoons | Gregg's crushed garlic |
| 1 | Glass red wine | |
| 1 | 500 gram jar Raguletto tomato; onion and herb | |
| ; sauce | ||
| 500 | grams | Ond golden egg noodles |
| 1 | cup | Wattie's frozen mixed vegetables |
| Chopped parsley to garnish | ||
Directions
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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Converted by MM_Buster v2.0l.