Mancini Pasta | Bunbury Farmers Market

Creamy Chicken and Asparagus Pasta

Ingredients:
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

Method:
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

Note:
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:

Creamy Chicken & Baby Broccoli Pasta

Ingredients:
1 packet Mt Barker Free Range Diced Leg Fillets
6 rashers of bacon, sliced
1 bunch baby broccoli
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

Method:
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 baby broccoli 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

Note:
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:

Smoked Salmon & Capers with Pasta

Ingredients:
1 packet Mancini pasta of your choice, cooked and drained
2 leeks sliced finely
2 x packets Huon Tasmanian Cold Smoked Salmon Deli Pieces
600ml whipping cream
1 cup grated cheddar cheese
1 tablespoon baby capers
½ cup flat leaf parsley, chopped
Splash of olive oil
Pinch of salt and pepper
Knob butter
1 dessertspoon of dill, finely chopped (optional)
Lemon wedge, to serve

Method:
Heat a pot and add the olive oil, butter and leeks and sauté until tender. Add the capers dill and cream. Reduce down until it thickens slightly. Add the cooked pasta, cheese, parsley and gently stir the flaked salmon pieces through and serve immediately.

Serves: 4-6

Note:
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: