400g skinless chicken breast cut into cubes, along with 1 cup of boiled water on high for 60 minutes. Drained liquid away and placed bowl of chicken to one side.
150g penne pasta
½ can of washed lentils
4 large button mushrooms cut into ⅛
1 packet Maggi beef stroganoff recipe base (41g)
1¼ cups of boiled water
Slow cooked for 30 minutes on high, then poured in 500ml uht whipping cream. Left for another 5 minutes, then switched off and stirred in the cooked chicken breast.
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Recipe (made in 1.5L) :
400g skinless chicken breast cut into cubes, along with 1 cup of boiled water on high for 60 minutes. Drained liquid away and placed bowl of chicken to one side.
150g penne pasta
½ can of washed lentils
4 large button mushrooms cut into ⅛
1 packet Maggi beef stroganoff recipe base (41g)
1¼ cups of boiled water
Slow cooked for 30 minutes on high, then poured in 500ml uht whipping cream. Left for another 5 minutes, then switched off and stirred in the cooked chicken breast.