Ingredients
- 1 yellow onion (finely chopped)
- 2 garlic cloves (finely chopped)
- 55 grams bacon (2 slices/rashers, chopped)
- 500 grams boneless chicken breast (cut into bite size cubes)
- 1 tablespoon Dijon mustard
- 85 grams mushrooms. (2 cups sliced, button mushrooms)
- 3 cups mixed vegetables (cut small see description for more info)
- 375 ml evaporated milk (creamy)
How to Make
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Step 1: Heat 2 teaspoons olive oil in a non-stick frying pan over medium-high heat and cook onion and garlic in the pan, stirring often for 3 to 4 minutes or until softened and then add the bacon and chicken and cook for 5 minutes or until lightly browned.
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Step 2: Reduce heat to medium and stir through the mustard and then add the mushrooms and mixed vegetables and cook stirring for 5 minutes or until vegetables have softened.
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Step 3: Add the evaporated milk and bring gently to the boil, stirring often.
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Step 4: Reduce heat to medium-low and simmer for 10 to 15 minutes or until sauce has reduced and thickened slightly.
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Step 5: Serve with cooked pasta or rice and garnish with chopped fresh parsley if desired.
We hope you enjoy this recipe!
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