This Chicken Style Pasta is completely vegetarian and is sure to become your new favourite.
1 box Fry’s Meat-Free Chicken Style-Strips
35ml oil to fry strips
40ml oil to fry frozen vegetables
2 cups frozen vegetables (sweet corn, carrots, baby marrows and peas)
1 punnet mushrooms
1 large onion, sliced in julienned strips
1/2 tsp. rosemary
1 tsp. dry mixed herbs
1/2 tsp. jeera (cumin) seeds
Salt to taste
1 green pepper, sliced in julienned strips
1 red pepper, sliced in julienned strips
50ml sweet and chilli sauce
4 green chillies, finely chopped
4 stems of shallot (spring onion), finely chopped
4 cups of cooked pasta
Dhania (coriander) to garnish
Heat 35ml of oil in a frying pan for 2 minutes. Add in Fry’s strips and cook
through until golden brown. Drain and set aside.
Heat 40ml of oil in a thick based pot for 2 minutes. Add in frozen vegetables,
mushrooms, onion, rosemary, mixed herbs, jeera seeds, and salt and cook
through. Ensure that the vegetables are still crunchy. Add in the green and red
peppers last. Allow to simmer for 2-3 minutes.
Add in strips, sweet chilli sauce, spring onion and green chillies to the mixture.
Toss in the cooked pasta and stir.
Garnish with dhania and serve hot
Recipe courtesy of Fry’s Vegetarian