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Member recipe

Princess Pasta

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Serves 4

A great hearty option to surprise your loved ones on a chilly autumn night.

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  • 1 onion, thinly sliced
  • Half yellow pepper, thinly sliced
  • Half red pepper, thinly sliced
  • 1 large garlic clove, minced or finely chopped
  • 2 bonless, skinless chicken breasts, cut into strips
  • 100g mushroom, thinly sliced
  • 1 tsp all purpose spices
  • 1 tsp paprika
  • 1 tsp dried parsley (or 2 tbsp chopped fresh parsley but then add it at the end)
  • 0.5 tsp salt
  • Ground pepper to taste
  • 1-2 tsp tomato puree
  • 3 generous tbsp creme fraiche
  • 500g pasta
  • 1-2 tbsp grated parmesan or extra mature cheddar (optional)
  • 1/2 lime juice


    1. Heat a frying pan on medium heat. Add a splash of olive oil and fry onions for a couple of minutes, add sliced peppers and garlic and continue frying until soft. Tip in mushrooms and fry for another couple of minutes.
    2. Add chicken and fry until it is of nice golden colour. Season with spices, paprika, parsley (if dried), salt and pepper.
    3. Add tomato puree and creme fraiche and stir well. The sauce will be slightly too think so add a few tablespoons of pasta water. Reduce the heat, cover and let simmer for about 15 minutes.
    4. Boil a kettle of water and cook your pasta according to cooking instructions on the packaging (al dente is the best).
    5. Check on sauce and serve (sprinkle with grated cheese and squeeze some lime over it before it reaches the table).

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