2 Cups of Chicken Stock
350 mls of Sour Cream
Juice of 2 small Limes
115 grams of Mercey Valley Cheese – Peppercorn Medley (or something similar/ sharp and crumbly)
2 teaspoon of Minced Basil
1/2 teaspoon of Ground Black Pepper
Baby Spinach Leaves
3 Roast Chicken Drumsticks with skin
4 Shortcut Bacon rashers
1/2 Brown Onion
Chicken &n Mushroom Ravioli for 2
Strozzapreti Pasta for 2
Cut Bacon and Onion into small pieces and fry in a small pan. You won’t need any oil for the bacon has enough fat of its own. Cook until the onion is opaque and bacon a little crispy. Take off the heat and set aside
Cut up the meat from the 3 chicken drumsticks and set aside.
Fill a large saucepan halfway with water and put on the heat. Bring to the boil.
In a large pan, slowly simmer 1 cup of Chicken Stock and 350mls of Sour Cream. When combined turn heat down so the liquid is just simmering. Add Lime juice, 115 grams of Peppercorn Cheese, Basil and Black Pepper.
Whisk egg in a small bowl until creamy. Turn heat off of sauce and allow to cool for a few minutes. Very slowly, add egg mix into sauce, stirring quickly so the egg mixture dissipates evenly into sauce before setting (the egg is designed to thicken the sauce.)
Add Bacon, Onion and Roast Chicken into the sauce and turn on heat to warm up sauce. Add Baby Spinach leaves and stir very gently for a few minutes.
When the water in the saucepan boils put in the Strozzapreti Pasta (it will take 11 mins to cook)
After 5 mins put in the Ravioli (it will take 6 mins to cook)
Pasta cooked, drain and then place into sauce mixture. Stir through and add 1 Cup of Chicken Stock to thin the sauce.
Serves 3 people.