Creamy Chicken Salsa Pasta
Ingredients:
- 500 grams pasta shapes
- 300 ml oil
- 1.4 kg chicken breasts, cut into strips
- 50 grams
Fajita Seasoning
- 500 grams Schwartz for Chef Salsa sauce (cool or hot depending on taste)
- 500 ml crème fraiche
Method:
Cook the pasta in boiling water and drain.
Heat the oil and fry the chicken and Schwartz for Chef Fajita Seasoning for 8-10 minutes. Stir in the Schwartz for Chef salsa, crème fraiche and cooked pasta.
Heat through and serve with a side salad and garlic ciabatta.
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