1 packet Mt Barker Free Range Diced Leg Fillets
1 bunch asparagus
2 cloves fresh garlic, crushed
½ cup diced onion
1 tbsp. butter
1 tbsp. olive oil
Splash of verjus
½ cup of chicken stock
300ml thickened cream
Salt and pepper
2 tbsps. parsley chopped (optional)
1 pack of Mancini pasta of your choice
Heat the oil and butter in a large pan and cook the onion and garlic until tender. Add the chicken and stir until it turns white. Pour over the verjus and stock and reduce by half. Add the cream and asparagus cook together for 5 minutes or until the chicken is thoroughly cooked. Adjust for seasoning and add the parsley. Cook the pasta in lightly salted water and before you drain it put aside a coffee cup full. Add the pasta to the sauce and mix through over a low heat. If need be add a little of the cooking water to loosen.
Serves: 4 – 6
For more recipes & cooking tips, please see the demo team at the Farmers Market.
And if you love this recipe, share it with your friends & family using the social buttons below: