Pouch Chicken:

  • Water 2.0 l
  • Chicken breast 1.2 kg


Finish off the Pasta:

  • Olive oil 50.0 ml
  • Onion, brunoise 200.0 g
  • Shiitake mushrooms, sliced 700.0 g
  • Beef bacon, cubes 300.0 g
  • Garlic, diced 30.0 g


  • Nori, julienne 50.0 g
  • Spring onion, chiffonade 200.0 g
  • Cheese, parmesan, grated 300.0 g
  • Sesame seeds, mixed 200.0 g
  1. Pouch Chicken:

    • Dissolve Knorr Chicken Stock Powder in water and pouch chicken breast whole on medium heat for 10 minutes.
    • Remove chicken and set aside to rest before shredding chicken for the pasta dish. Keep some liquid for the sauce.
  2. Sauce:

    • Blend the Knorr Hollandaise Sauce with Knorr Professional Teriyaki Sauce, thin the sauce down with some poaching liquid or pasta water.
  3. Finish off the Pasta:

    • Sauté onions, shiitake mushrooms, bacon and garlic in olive oil until bacon is crispy.
    • Toss in the chicken pieces and cook for a minute while adding Knorr Professional Teriyaki Sauce to the pan to deglaze.
    • Add cooked pasta and then Asian sauce.
    • Add some pasta water if needed.
  4. Garnish:

    • Decorate pasta with spring onions, sesame seeds and nori.