Ingredients
- K&N's Chicken Tempura - 28-30 pieces
- Olive oil - 4 tbsp
- Garlic - 2 tsp; chopped
- Pesto sauce - ½ cup
- Fresh cream - 4 cups
- Parmesan cheese - 1 cup; grated
- Chicken stock - 3 cups; 2 cubes K&N's Stok dissolved in 3 cups water
- Spaghetti - 400 grams; boiled
- Parsley - 2 tsp; chopped
Method
Prepare K&N's Chicken Tempura as per instructions given on the pack and set aside.
Heat olive oil in a pan over medium heat; sauté garlic and add pesto sauce.
Pour in fresh cream, parmesan cheese and chicken stock, and bring to a boil.
Prepare K&N's Chicken Tempura as per instructions on pack and add to sauce.
Add boiled spaghetti and mix well to coat the pasta.
Sprinkle with parsley and serve.
Pesto Sauce:
Yield: 2 servings | Cooking: 4 mins
Ingredients
- Basil paste - 1 tbsp
- Coriander paste - ½ tbsp
- Green chilli paste - 4
- Garlic - 1 tsp; finely chopped
- Onions - 1 tsp; finely chopped
- Fresh cream - 1 cup
- Salt - ¼ tsp or to taste
- White pepper powder - ½ tsp
- Pine nuts - 1 tbsp
- Butter - 1 tbsp
Method
In a blender, combine basil, coriander and green chilli paste. Blend into a coarse paste.
Heat a pan and add butter to it.
Add garlic and onions and sauté for 2 minutes.
Add the herb and chilli paste and cook for 2 minutes, then add cream and cook until sauce thickens.
Season with salt and pepper. Add pine nuts and serve as required.