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Ingredients

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Pouch Chicken:

Sauce:

Finish off the Pasta:

Garnish:

  • Nori, julienne 50.0 g
  • Spring onion, chiffonade 200.0 g
  • Cheese, parmesan, grated 300.0 g
  • Sesame seeds, mixed 200.0 g
  • Fettuccini, pasta 1.5 kg

Preparation

  1. Pouch Chicken:

    • Dissolve Knorr Chicken Stock Powderin 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 Sauceto 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.
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