Prep: 5min | Cooking: 20min
Complexity: 1/5
ingredients:
(serves 4)
1 turkey schnitzel, or 2 chicken schnitzels
400g champignons, quartered
1 onion, diced
400g pasta of choice (recommend penne)
1/4 tsp cayenne
1 tbsp paprika
1 tbsp curry powder
1 tbsp flour
2 cups milk
2-3 garlic cloves, minced
2 tbsp chopped fresh parsley
olive oil, salt, pepper
method:
Heat some olive oil in a casserole. Season the schnitzel with some salt and pepper, and fry on high heat 3min on each side, before turning down the heat and simmering 10min, covered.
Meanwhile cook the pasta. In a bowl combine the paprika, curry, flour, 1/2 tsp salt, and the cayenne. Whisk in the milk. Set aside.
Remove the chicken on to a plate and dice. Set aside. Sauté the onion, garlic and mushrooms in the same casserole. Move the vegetables to the side, pour in the curry sauce and mix. Allow it to simmer, then add the pasta, chicken, parsley, and mix well. Turn off the heat and leave for a few min for the pasta to absorb some of the sauce.
