Chicken and Butternut Pasta in a Creamy Sage Sauce
If you’re looking for a meal that screams “appetising,” then you should try adding chicken fillet and butternut to your pasta. This pasta is infused with sage and crushed garlic that will make the 35 minutes cooking time, absolutely worth the wait.
- 200 g durum wheat macaroni
- 15 ml sunflower oil
- 10 ml crushed garlic
- 1 onion, diced
- 400 g chicken fillet, sliced
- 300 g butternut squash, peeled and cubed
- 500 ml milk
- Knorr chicken and Mushroom Pan Dry Cook-in-Sauce
- 2.5 ml Robertsons sage
- 30 ml cream
- 30 g rocket
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