Caribbean Dreams Magazine Volume 1 | Page 57

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Roberts Curry Chicken
Penne Alfredo with Alfredo Sauce
By Chef Dane Saddler

Ingredients

Method

6oz Penne pasta
1 Starchick Chicken Breast
Salt
MIS Ground black pepper
2 tbsp Roberts Curry cream
spread
Roberts cooking oil
2 oz Parmesan cheese
2 Cloves chopped garlic
Onion
4 oz Heavy cream
4 Slices French bread

1. Finely dice onions and garlic
2. Cube chicken breasts and season with salt and pepper
3. Boil pasta in salted water
4. Sauté onion and garlic in Roberts Cooking oil and
Roberts Curry cream. Add chicken and cook until almost
cooked through.
5. Add heavy cream and half the cheese and allow to
thicken.
6. Add cooked pasta and season with salt and pepper.
7. Cut 4 slices of French bread and paste with Roberts
Garlic Spread and place in oven for 10 mins.
8. Plate pasta and garnish with remaining cheese and
chopped parsley. Serve garlic bread on the side.

Caribbean Dreams | 57