I wasn't sure what to expect with the spiciness of this dish as i have never used green peppercorns, let alone from a tin, but wow they are yummy!
- 2 chicken breasts, chopped
- 30g butter
- 1 onion, sliced
- 2 tablespoons drained green peppercorns
- 1/2 cup dry white wine
- 300ml cream
- 400g fresh pappardelle
1. Season chopped chicken with salt and pepper and cook pasta according to packet. Drain and keep warm
2. In a large frypan, melt the butter and cook the chicken in it. Remove and keep warm.
3. Add the onion and peppercorns and cook until the onions have softened slightly. Add the wine and cook for 1 minute or until reduced by 1/2. Stir in the cream and cook for 4-5 minutes or until thickened slightly. Season.
4. Mix together the pasta, chicken and any juices and cream.
- 2 chicken breasts, chopped- 30g butter
- 1 onion, sliced
- 2 tablespoons drained green peppercorns
- 1/2 cup dry white wine
- 300ml cream
- 400g fresh pappardelle
1. Season chopped chicken with salt and pepper and cook pasta according to packet. Drain and keep warm
2. In a large frypan, melt the butter and cook the chicken in it. Remove and keep warm.
3. Add the onion and peppercorns and cook until the onions have softened slightly. Add the wine and cook for 1 minute or until reduced by 1/2. Stir in the cream and cook for 4-5 minutes or until thickened slightly. Season.
4. Mix together the pasta, chicken and any juices and cream.
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