1 Knorr “veg” stockpot
1 Cup of frozen peas (ss) (ff)
1tbsp Carrs sauce flour (3.5syn/2=1.75 syn per person)
1tbsp rose water
1tbsp oregano seasoning
2 Chicken Breasts, beaten tin (s) (ff)
6 Mushrooms, finely sliced (sff)
6 Shallots. finely sliced (sff)
90g low fat cheddar cheese, finely grated (2Hea/2=1 Hea per person)
300mL skinned milk (1Hea/2=0.5 syn per person)
Place the chicken breasts on a sheet of Clingfilm, cover with a second sheet. With a meat hammer/rolling pin beat the chicken until it’s 5mm thick, remove the Clingfilm and cook in a frying pan sprayed with frylight, as the chicken cooks, break into small pieces, season with the oregano seasoning, when browned remove from the pan.
Boil a saucepan of water and cook the pasta as per instructions on the package, add the peas 5 mins before finished, then drain.
Spray the frying pan again with frylight, cook the shallots, mushrooms with the veg stockpot, when soft add the rose water, water & scrape the bottom of the pan to remove all the flavourings there. Return the chicken & cook for 10 mins.
In the meantime mix the flour with the milk until smooth, heat to boiling, then reduce the heat, add the cheese, reduce to a simmer & cook for 3 mins until the sauce is thick.
Plate up in a warmed bowl, pouring the sauce over the pasta, peas & chicken. Serve with a salad.
Credit: Pete’s Recipe Book