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#WFD – Chicken Alfredo

Sprinkle with fresh chopped parsley and season with black pepper.

POLOKWANE – When it comes to pasta, alfredo is considered one of the most popular variants.

Alfredo essentially refers to the sauce that the pasta is mixed with, which is usually made with cheese and butter.

Ingredients

  1. 15ml stork margarine
  2. 450g boneless, skinless chicken breasts, cut into strips
  3. 1 onion, thinly sliced
  4. 285g mushrooms, quartered
  5. 2 x KNORR Alfredo Pasta and Sauce

Method

  1. Heat the Stork Margarine in frying pan, add onions, chicken strips and mushrooms and cook gently until chicken is done. Turn heat to lowest possible setting. Checking and stirring from time to time.
  2. In separate pan, cook the KNORR Alfredo Pasta & Sauce according to directions on the packaging.
  3. Bring up the heat of the frying pan, and add the pasta, tossing the pasta occasionally to mix through.
  4. Sprinkle with fresh chopped parsley and season with black pepper if required. Serve immediately.

This recipe was supplied by What’s for Dinner.

raeesak@nmgroup.co.za

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Raeesa Sempe

Raeesa Sempe is a Caxton Award-winning Digital Editor with nine years’ experience in the industry. She holds a Bachelor’s Degree in Media Studies from the University of the Witwatersrand and started her journey as a community journalist for the Polokwane Review in 2015. She then became the online journalist for the Review in 2016 where she excelled in solidifying the Review’s digital footprint through Facebook lives, content creation and marketing campaigns. Raeesa then moved on to become the News Editor of the Bonus Review in 2019 and scooped up the Editorial Employee of the Year award in the same year. She is the current Digital Editor of the Polokwane Review-Observer, a position she takes pride in. Raeesa is married with one child and enjoys spending time with friends, listening to music and baking – when she has the time. “I still believe that if your aim is to change the world, journalism is a more immediate short-term weapon." – Tom Stoppard

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