Pasta is a great option for any dinner occasion as it is extremely versatile and can be quite simple to turn into an amazing meal.
Pasta Nests require a gentle touch to ensure they remain intact and hold their shape. Leading chef, restauranteur and San Remo brand ambassador Adam Swanson recommends a wooden spoon to gently stir the pot.
This recipe is one of Adam Swanson’s favourites and we can see why.
Ingredients
- 3 tablespoons red curry paste
- 3 small chicken breasts, trimmed and thinly sliced
- 4 cups chicken stock
- 2 cups lite coconut cream
- 8 x Nests San Remo Egg Pasta Pappardelle
- 1 medium red capsicum, seeds removed, cut into fine julienne strips
- 10 snow peas, shredded
- 2 spring onions, trimmed and finely sliced
- coriander sprigs, to serve
- bean sprouts, to serve
- roasted cashews to garnish, chopped (optional)
Method:
- Place a large saucepan over medium heat.
- Add the curry paste and cook for 1-2 minutes until aromatic.
- Add the chicken breast pieces, stock and coconut cream.
- Simmer for 8 minutes. Add the pasta and cook for a further 7 minutes or until soft.
- Stir through the capsicum strips and shredded snow peas
- Serve in bowls topped with spring onions, coriander sprigs, bean sprouts and roasted cashews.
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