Chicken ala King
500 g Chicken fillet strips marinated with 1 tbsp chicken spice, garlic salt, black pepper and thyme and set aside for 30mins.
1 onion
1 punnet mushrooms
1 large green/red bell pepper
250 ml fresh cream
3 tbsp cream cheese black pepper
Thyme
Origanum
2 tbsp butter
Salt to taste
Method:
Heat butter in a big pot, sauté 1 finely sliced onion.
Add sliced mushrooms and diced green pepper and cook for 6 minutes.
Add marinated chicken strips and cook for 8 minutes.
Lower the heat and add fresh cream.
When this has heated up, add 3 tbsp cream cheese and let it simmer and dissolve.
Add black pepper and dried herbs. Season to taste. Serve with carrot and baby marrow (zucchini) spaghetti
Carrot and Baby Marrow spaghetti
1 punnet of baby marrows
2 carrots
1 tbsp olive oil
Garlic salt
Black pepper
Thyme and Origanum
Top and tail baby marrow and carrots and cut with a julienne cutter.
Or slice from top to bottom with a potato peeler into ribbons.
Place ribbons one on top of each other and cut into 3 strips. Spaghetti!
Blanch carrots for 1 minute in an ovenproof dish with 2cm water on full power in the microwave and strain.
Heat olive oil, add carrots and baby marrow spaghetti and add garlic salt, thyme, origanum and black pepper and stir fry on high heat for 1 minute.
Prepared, tried and tested by: Omi Nair
