Pulled Smoked Chicken Quesadilla
March 18, 2017
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March 19, 2017
Directions
1Bring a large pan of water to the boil, salt the water and give a dash of virgin oil.
2Blanch the penne, stirring occasionally to ensure the pasta doesn’t stick.
3Once cooked, drain well.
4In a spate pan over high heat, add a good glug of virgin oil and a knob of butter, add the onions and mushrooms and sauté.
5Once the onions are cooked add a splash of wine and let it evaporate, then add the stock, bring to the boil then add the cream, once the whole thing is boiling add the parmesan and stir.
6Check for seasoning and adjust accordingly.
7Portion the pasta in bowls, add the dill to the cream and spoon over the pasta, garnish with the parmesan and serve.
Ingredients
500 g Springbok Smoked Chicken
6 Chestnut Mushrooms sliced
1 onion diced
200 g Penne Regate (use what you want
Splash of white wine
250 g Cooking Cream
100 g Parmesan grated (save a little to garnish
150 g Chicken stock (hot)
Sea Salt
Cracked Black Pepper
Fresh Dill