chicken Mimmie Ritz

Submitted by Janine Smith

"My mother had a friend called Mimmi Ritz, who used to make this dish. I remembered it yesterday, made it last night and everyone really enjoyed it. I was encouraged to post it today, so I hope you enjoy it too!"

 

• Ready In: 30mins
• Ingredients: 9
• Yields: 1 platter
• Serves: 10

ingredients

• 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

directions

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.