Chicken Pasta with Whisky Cream Sauce
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Cut chicken into bite size pieces and season with pepper.
Heat oil over medium heat and brown chicken. Add whisky. Stir until whisky evaporates.
Stir in cream. Reduce heat and simmer, scraping the bits from the bottom of the pan, until the cream thickens and changes to a rich brown colour.
Toss pasta with sauce and divide evenly on two plates. Top with green onions. Serve immediately.
|Per 465 g serving||Amount|
|Saturated Fat||14 g|
|Per 465 g serving||% Daily Value|