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Chicken Pasta With Scotch Bonnet

  • 4 Chicken Breasts
  • 1 Can Coconut Cream (NOT COCONUT MILK)
  • 2 tssp Scotch Bonnet & Garlic Chutney
  • Pasta Shapes
  • 1 tbsp Olive Oil
  1. Dice the Chicken Breasts into bite size pieces

  2. Heat the Olive Oil in the pan and fry of the chicken pieces till brown adding the Scotch Bonnet as you go

  3. When cooked add the can of Coconut Cream and stir

  4. Meanwhile put on the Pasta Shapes and when cooked well drain and toss into the chicken mix and stir well

  5. Serve and eat immediately

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