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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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I learnt this basic recipe from my Mum and have modified it through time. A very rich main dish to impress your friends! Chicken can be substituted for seafood (I use prawns and scallops) for a change. Ingredients:
750 g chicken breasts, diced |
200 g bacon, diced |
8 mushrooms, sliced |
2 tablespoons minced garlic |
2 tablespoons margarine |
1 medium onion, finely diced |
375 g asparagus, cuts and tips |
375 g chicken soup |
250 ml of thickened light cream |
1 1/2 cups rice |
Directions:
1. Cook chicken breast, set aside.
2. Add margarine, garlic, onion, and bacon to a hot frypan. Fry until bacon is cooked.
3. Add mushrooms, fry for about 2 minutes until partially cooked.
4. Add tin of soup and cream, stir and reduce heat. Add cooked chicken and asparagus (hint: if someone doesn't like asparagus, try mashing it up - they won't even know it's there :) ). Simmer for about 10 minutes.
5. Serve with rice.
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