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Chicken and Prawn Mix

  • Onions 33.0 g
  • Chicken, breast 278.0 g
  • Prawns, peeled and deveined 300.0 g
  • Butter 30.0 g

White Sauce:

Pasta:

  • Linguine pasta (raw weight) 100.0 g

Assemble:

  • Coriander, fresh, chopped for garnish 6.0 g
  • Lemon pc 1.0 pc
  • Nuts, Cashew 30.0 g
  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.
    • add the Robertson's organum and black pepper
  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, simmer for 3 minutes.
  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.

    • Serves 2 portions

    • chefs tip: Can replace the pasta with a pasta of your choice or a whole wheat pasta for ahealthier option