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Ingredients

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Chicken and Prawn Mix

  • Onions 33 g
  • Robertsons Paprika
    Robertsons Paprika
    2 g
    Added to cart: Robertsons Paprika
  • Chicken, breast 278 g
  • Prawns, peeled and deveined 300 g
  • Robertsons Origanum
    Robertsons Origanum
    2 g
    Added to cart: Robertsons Origanum
  • Robertsons Black Pepper
    Robertsons Black Pepper
    2 g
    Added to cart: Robertsons Black Pepper
  • Butter 30 g

White Sauce:

  • Knorr Classic White Sauce
    Knorr Classic White Sauce
    50 g
    Added to cart: Knorr Classic White Sauce
  • Milk 500 ml

Pasta:

  • Wholegrain Linguini( raw weight) 100g

Assemble:

  • Coriander, fresh, chopped for garnish 6 g
  • Lemon pc 1 pc
  • Nuts, Cashew 30 g

Preparation

  1. Chicken and Prawn Mix

    • Sweat the onions in the butter, then add the paprika and cook for 2 minutes.
    • Add chicken, prawns and the rest of the spices and cook until fully cooked through.
  2. White Sauce:

    • Prepare the white sauce by making a slurry with 100ml of milk and sauce powder. Add the rest of the milk (400ml) to a pot and bring up to the boil then add slurry and whisk until it thickens up.
  3. Pasta:

    • Cook the pasta in boiling water until fully cooked. Strain and keep warm
  4. Assemble:

    • Add the white sauce to the pot with the chicken and prawn. Bring to a gentle simmer. Add the chopped coriander and zest and juice of one lemon. Adjust seasoning. Garnish with roasted cashew nuts and lemon wedges.