Recipe: Pasta Islander

Ingredients

Golden Penny Piccolini Penne

Coconut Milk

Pineapple

Boiled Chicken

Seasoning Cube

Yellow Pepper

Spring Onion

Vegetable Oil

Onion

Bell Pepper (Tatashe)

Black Pepper

Rosemary Leaves

Garlic

Salt

Curry

Oregano

Preparation

Boil and cut Chicken into chunks then set aside. Grate your Coconut and blend it with a

moderate amount of water, drain it in a sieve to get the milk out of it.

Blend your Yellow Pepper coarsely. Slice your Bell Pepper (Tatashe), Onions, Spring Onion and pineapple into tiny bits and set them aside.

Put a Wok on fire, put in approximately two to three teaspoons of Vegetable Oil add your Garlic and onion then allow to sauté. Add your Red Pepper, Spring Onions and Shrimp; stir together and allow to cook for 2mins. Add the chunks of Chicken, Pour the Coconut Milk and blended Yellow Pepper bring to a boil and Season with Curry, Rosemary Leaves, Black Pepper, Salt and Oregano; stir everything in the Wok. Let it boil for a while till it reduces to desired quantity.

 

Bring a pot of water to a rolling boil; add one teaspoon of Salt and two teaspoons of Vegetable Oil. Pour in your Golden penny twist and allow to cook for 7 to 8 mins. Drain in a colander and pour the Picolinni Penne into the coconut sauce with one seasoning cube, mix together thoroughly. Garnish with some Spring Onions and Pineapple.

Stir and allow to cook for a minute then serve (you can add more Pineapple garnish)

Good luck and don’t forget to share with friends and family.