Loving how this jasberry rice penne starkly contrasts with the chicken and veggie! Pea sprouts’ distinctive taste gave a unique note to this dish.
Ingredients
Penne of your choice
(mine was gluten-free Jasberry Rice)
Roasted Chicken Slices
(see recipe on my previous post)
Roasted Chicken Juice, 2 tbsp
Pea Sprouts, a bunch
Onions, chopped
British Curry Powder, 2 tsp
Oregano
Chili Flakes
Salt and Pepper
Olive Oil
To make Mint Yogurt Sauce:
Yogurt, 4 tbsp
Mint Leaves, 1 tbsp
Lemon, 1/4, squeeze
Honey, 2 tsp
DIRECTIONS
Slice your pre-cooked roasted chicken.
Cook penne according to instructions.
Sauté onion and garlic until fragrant, but not brown.
Add roasted chicken slices to the pan. Season, stir.
Add roasted chicken juice.
Add pea sprouts. You can add chili flakes last.
To make Mint Yogurt Sauce:
Mix yogurt, mint leaves (preferably fresh, but I used dried),
lemon juice and honey. Chill in the fridge before serving.
