You may also like
Categories:Viewed: 24 - Published at: 2 years ago
Ingredients
- 1 tablespoon oil
- 500 g skinless chicken breast fillets, thinly sliced
- 1 onion, sliced into wedges
- 2 garlic cloves, crushed
- 1 red capsicum, sliced
- 250 g snow peas, sliced diagonally
- 12 cup white wine
- 12 cup cream
- 1 tablespoon vegemite
- 1 teaspoon cornflour, dissolved in 1/4 cup water
- 375 g fresh linguine, cooked and drained
- 14 cup grated parmesan cheese
Method
- Heat half the oil in a non-stick frying pan over medium-high heat and cook chicken 4-5 minutes until browned.
- Remove and set aside.
- Heat remaining oil in pan over medium heat and saute onion and garlic for 2 minutes until softened.
- Add capsicum and snow peas and cook a further 2-3 minutes.
- Return chicken to the pan.
- Pour combined wine, cream, Vegemite* and cornflour mixture into the pan, bring to the boil then reduce heat and simmer until reduced slightly and thickened, stirring occasionally.
- Toss through cooked linguini to heat, then serve sprinkled with Parmesan.
