chicken Mimmie Ritz

• 1 kg chicken tenderloins or 6 large chicken breast fillets
• 3 large onions
• 8 large mushrooms
• 2 tablespoons good quality mild curry powder
• butter (for frying)
• 5 tablespoons tomato puree
• 250 ml light cream
• tri-colored pasta (fettuchini)
• chopped parsley, to garnish

1. cook fresh pasta in boiling salted water, for 12 minutes.
2. Drain under cool running water, and leave to drain.
3. Place on a large serving platter.
4. Cover with foil and place in the oven at 120 degrees centigrade, to keep warm.
5. Melt butter in a large fryingpan.
6. When melted, add curry powder, and gently fry for 1 minute, or to combine.
7. Cook sliced and chopped onion until transparent- do not brown.
8. Add sliced mushrooms to pan, and gently fry with the onion for 3 to 4 minutes.
9. Set aside in another bowl.
10. Then, fry the tenderloins in a little butter, until cooked, about 5 minutes.
11. Add the onions and mushrooms to this.
12. Stir in the tomato paste.
13. Stir until combined.
14. Add the cream on a low heat.
15. Stir until combined.
16. Pour this mixture over the heated pasta.
17. Sprinkle chopped parsley over the pasta and chicken, to decorate.
18. Serve warm.

chicken, onions, mushrooms, curry powder, butter, tomato puree, light cream, pasta, parsley

Taken from www.food.com/recipe/chicken-mimmie-ritz-86832 (may not work)