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Stir-fried Penne with Capsicum and Mushrooms

250 g Penne
1 tsp Olive oil
A pinch of Sakt
1 tbsp Butter
1 Onion, sliced
1 clove Garlic
1 tbsp Sage leaves, chopped
100 g Deboned chicken drumstick, shredded
3 Button mushrooms, sliced
1/2 Red capsicum, diced
3 tbsp Cream
2 tbsp Yoghurt
Seasonings – combined:
1/8 tsp Salt
1/8 tsp AJI-SHIO® Flavoured Black Pepper
3/4 tsp TUMIX® Chicken Stock Seasoning
2 tbsp Balsamic vinegar
125 ml Water
Some Parsley, chopped
A few dashes of AJI-SHIO® Flavoured Black Pepper
  1. Cook penne in a pot of water with 1 teaspoon olive oil and a dash of salt added until al dente. Drain and put aside.
  2. Heat a frying pan, melt butter and put in onion, garlic and sage. Fry for a while until fragrant.
  3. Add in mushrooms and chicken. Continue to fry well.
  4. Add combined seasoning and bring to a simmering boil.
  5. Add penne and capsicum. Toss and fry well. Sprinkle over with parsley to mix.
  6. Dish out into individual serving plates. Add a few dashes of AJI-SHIO® Flavoured Black Pepper and serve immediately.

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