Special Equipment

1 Fry Pan

Ingredients

1 Chicken Breast
1/2 teaspoon of Salt
1 teaspoon of Raw Sugar
1/4 teaspoon of Paprika
1/4 teaspoon of Coriander Powder
Pinch of White Pepper
2 tablespoons of Olive Oil

300g dried Penne Pasta, cooked according to the instructions
1/2 brown Onion, chopped finely
12 Thai Basil leaves*
2 cup Snow Pea Sprouts or Spinach
1/2 cup of Edamame Beans*
300ml of low fat Cream
100ml of Chicken Stock
Salt and Black Pepper to season for taste

Create

Boil the Penne Pasta according to the instructions and once ready, set aside.

Season the Chicken Breast with Salt, Sugar, Paprika, Coriander Powder and White Pepper.

In a Fry Pan, heat up the 1 tablespoon of Olive Oil and once hot add the Chicken Breast, searing both sides and then reducing heat to cook the breast through. Depending on the thickness, this should take about 10 mins. Once ready, take off the heat and slice into smaller pieces.

In a Fry Pan, heat up the remaining 1 tablespoon of Olive Oil and once hot add the Onions and Thai Basil leaves and cook for 1 minute. Add the Chicken back to the Pan and then the Snow Pea Sprouts (or Spinach) and Edamame Beans and mix well.

Add the Penne Pasta to the Pan, then the Cream and Chicken stock. Cook until all ingredients are heated through and the sauce is starting to coat all the ingredients evenly.

Season with Salt and Pepper to taste and Serve.

Serves 2

*Refer ‘The Asian Pantry