Simple dinner recipe for pasta with prawns, bacon and mushrooms
250g Fettuccini pasta
1 Punnet button mushrooms, sliced
1 Onion, sliced
1 Pkt Bacon, streaky or back bacon diced
400g Pink prawns (or you could substitute the prawns for chicken breast pieces)
1 Sachet Knorr Chicken a la King
1 tsp Garlic, crushed
Salt & Pepper
In a pot fry the sliced onions until translucent, then add mushrooms, cook until soft.
Add garlic to the mix, and then the diced bacon until browned.
Add the chicken pieces and cook until chicken is cooked through. (This step is only if you are opting for the chicken instead of the prawns).
In a jug add 500ml of milk and empty Knorr sachet contents into the milk. Add this mixture to the frying pot with bacon, mushrooms and onions. Stir until the milk has thickened a bit and add salt and pepper.
In a separate deep pan, fill with water, add a lot of salt and bring to the boil. Once boiling add your pasta and boil for 7 – 8 minutes (or as per packet instruction).
To cook the prawns, bring a separate pan of shallow water to the boil, place a colander above with prawns in, put a lid over and allow to steam for 20 – 25 minutes.
Once all steps are complete, mix all ingredients together and serve.
Note: To bulk up the pasta dish add your choice of cooked/steamed veggies.
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Recipe courtesy of Stuffed! – A food blog created by Megan Deane sharing family recipes and a passion for home cooking.