MOJO Mocktail: Three Ways
Full of flavour mushroom pasta with the ability to substitute pasta for rice or potatoes. Shared with us by Rosetta’s Gourmet Kitchen made right here in South Australia with 100% SA mushrooms.
Ingredients
- 250g San Remo Rigatoni Pasta
- 1 tbsp olive oil
- 1 garlic clove, crushed
- 50g Barossa Fine Foods bacon, diced
- 300g chicken thighs, diced
- 100g white button SA mushrooms, sliced
- 2 pkts Rosetta’s Gourmet Kitchen Creamy Mushroom Sauce
- 1 spring onion, sliced thinly
- 1 tsp lemon juice, fresh
- Handful continental parsley leaves, roughly chopped
- Salt and pepper
Serves 2
Method
- Cook pasta according to packet instructions
- In a large frying pan, over medium to high heat, add olive oil, garlic and bacon. Cook for 2 – 3 minutes
- Add chicken
- Stir from time to time, until chicken is golden on all sides
- Add mushrooms and cook for a further 3 – 4 minutes or until mushrooms have slightly collapsed
- Add Rosetta’s Gourmet Kitchen Creamy Mushroom Sauce and mix well, bringing the mixture to a quick boil.
- Remove from heat and add lemon juice. Taste for seasoning and adjust accordingly
- Add cooked pasta, parsley and spring onion. Toss well to combine
- Add parmesan cheese to taste, serve immediately and enjoy
