Spicy Satay Chicken and Bow Pasta

Ingredients

• 1kg Breast Chicken
• 1/2 cup Peanut Butter
• 4 garlic cloves crushed
• 2 teaspoons of Chicken stock
• 2 tablespoons of Fruit Chutney
• 2 tablespoons of Valcom Red Curry Paste
• 500g Bow Pasta
• 500g Thickened Cream
• 8 slices of Prosciutto
• 1/2 cup Frozen Peas
• 2 eggs, beaten
• Shaved Parmesan Cheese

Method

1. Slice Chicken breast into strips
2. Combine peanut butter, garlic, chicken stock, fruit chutney and red curry paste in a small saucepan. Place over medium heat to combine ingredients together. Allow to cool.
3. Baste chicken strips with the ingredients from the saucepan, cover and place into the fridge to marinate for approximately 1 to 2 hours.
4. Place chicken on baking tray and put into the oven for approximately 35 to 40min on 180 degrees fan forced oven.
5. While chicken is cooking, cook pasta as per instructions on the packet, boil the peas in a saucepan until cooked. Slice prosciutto into small pieces and put aside. Once pasta is cooked, drain and place back into saucepan over medium heat add beaten eggs, drained peas, thickened cream and prosciutto stirring until ingredients have combined and heated through.
6. Once chicken and pasta are cooked serve on plates and garnish pasta with shaved parmesan cheese to taste.

Product used in recipe

• VALCOM - VALCOM CURRY PASTE RED