Home » Information & Education » Renal Diet » Menu’s » Chicken with cream and pasta (serves 2)

Chicken with cream and pasta (serves 2)

2 chicken fillets (cubed) 8 oz (225 g)
2 oz raw pasta shells
100 ml of double cream
whole peppercorns (freshly ground)
1 tablespoon of sunflower oil
30 ml of whiskey

Season the chicken with the pepper. Heat oil and brown the chicken.
Add whiskey. When the whiskey has evaporated add the cream.
Turn down the heat and gently simmer.
Eventually the cream thickens, bubbles and changes colour to chocolate brown.
N.B. If you overcook the cream it seperates.
Garnish with finely chopped ginger spring onions chopped small.
Cook pasta and serve with chicken.

NOTE: if your blood cholestorol is high, then this recipe is not suitable for you, as it is high in fat.

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