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Pouched Chicken:

Sauce:

Finish off the Pasta:

  • Olive oil 50 ml
  • Onion, brunoise 200 g
  • Shiitake mushrooms, sliced 700 g
  • Beef bacon, cubes 300 g
  • Garlic, diced 30 g

Garnish:

  • Nori, julienne 50 g
  • Spring onion, chiffonade 200 g
  • Cheese, Parmesan, Grated 300 g
  • Sesame seeds, mixed 200 g
  1. Pouched 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 Teriyaki Sauce, thin the sauce down with some pouching 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 and chicken pieces and cook for a minute while. adding Knorr Teriyaki Sauce to the pan to deglaze.
    • Add cooked pasta and then Asian sauce.
    • Add some pasta water if need be.
  4. Garnish:

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