Chicken Fettucini

Ingredients

  • 350g (¾ lb) Fettucini
  • 400g Sunchef chicken strips
  • 60 ml (¼ cup) Butter
  • 1 Garlic clove
  • 180 ml (¾ cup) Parmiggiano Reggiano gratted cheese
  • 180 ml  (¾ cup) 35% cream
  • 15 ml (1 tbs) Salt and pepper

Preparation

  1. Defrost chicken wings in the microwave according to packaging instructions. Reserve.
  2. In a big pan, bring to boil salted water (3L/12 cups). Add pasta and stir until water is boiling. Cook the pasta for 10 minutes or until they are al dente. Drain them, but keep 1 cup of the boiling water.
  3. Mix the pasta with a bit of olive oil and put aside.
  4. In the previously used pan, melt the butter. Add the garlic clove, cream and the cheese. Bring to a boil while stiring with wooden spoon. 
  5. Add the chicken strips and stir. 
  6. Add the pasta. Reheat while stiring until the pasta absorbs the sauce. 
  7. If needed, add reserve water to help the pasta not stick together. Add salt and pepper to your taste. Serve!
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Chicken and Tomato Pesto Pasta

Ingredients

  • 350g Cooked farfalle
  • 30ml (2 cs) Olive oil
  • 1 chopine (227g) White mushrooms
  • 180ml (3/4 tasse) 35% cooking cream
  • 85ml (1/3 tasse) Tomato pesto
  • 50g (1/4 tasse) cooking cheese, garlic and herbs
  • 50g (1/2 tasse) Sundried tomatoes
  • 3 Green onions branches
  • 400g Sunchef chicken strips

Preparation

  1. Cook the farfalles and reserve 1cup of the cooking water.
  2. Add 15ml of olive oil in the pasta and stir.
  3. In a pin, add the rest of the olive oil and the mushrooms.
  4. Stir for a couple of minutes.
  5. Add cooking cream and the tomato pesto. Stir.
  6. Add the cooking cheese, sundried tomatoes, and the green onion.
  7. Add the chicken strips which were defrosted according to the packaging instructions.
    Add your cooked pasta and Mix. Serve!
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Sriracha Chicken Wings

Ingredients

  • 1 box of Sunchef chicken wings
  • 1 sachet of Sriracha sauce (included in the box)
  • 1 sachet of Ranch sauce (included in the box)
  • 5 Celeri branches
  • 4 Carots
  • All your favourite veggies

Preparation

  1. Pre-heat the oven at 400°F.
  2. Put the chicken wings in a mixing bowl. 
  3. Incorporate the Sriracha sauce and mix.
  4. Spread the chicken wings on a cooking pan and cook for 35-45 minutes, until they are roasted.
  5. Prepare your vegetables and place them on a serving plate.
  6. Pour the Ranch sauce in a bowl and use as dip for the veggies.
  7. Place the chicken wings on a plate. Serve!
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Stir Fry Chicken Strips

Ingredients

  • 250g Sunchef chicken strips
  • 30ml Canola oil or butter
  • 6 Sliced mushrooms
  • 1/3 Green pepper, red and yellow sliced
  • 1/2 Sliced red onion
  • 2 Celeri branches sliced
  • 10 Snow peas
  • 1 cup Cooked rice
  • 1/2 Sachet of sauce: BBQ or Thai
    • BBQ Sauce – Add a bit of mango
    • Thai Sauce – Add coriander

Preparation

  1. Reheat the chicken strips according the packaging instructions.
  2. In a pan, mix the vegetables with the canola oil or butter on medium heat until they are cooked but still crunchy.
  3. Place the cooked rice in a plate. 
  4. Spread the vegetables and the chicken wings on top.
  5. Add sauce to the chicken wings. Serve!
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Chicken Strips BBQ Pizza

Ingredients

  • 400g Sunchef chicken strips
  • 1 Pre-cooked pizza dough  (12 po.)
  • 1 Sachet of BBQ sauce (included in the Sunchef chicken strips box) or spicy tomato sauce
  • 1 Sliced onion
  • 8 Sliced mushrooms
  • 1 Green pepper sliced in strips
  • 2 cups of grated Mozzarella cheese

Preparation

  1. Pre-heat oven at 425°F.
  2. Put pizza dough on a cooking pan.
  3. Spread the BBQ sauce on the dough.
  4. Add the chicken strips and one part of the Mozzarella cheese.
  5. Add onions, and the mushrooms.
  6. Spread the rst of the cheese and add the peppers.
  7. Cook for  25-30 minutes or until the cheese had melted. Serve!
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