500g Chicken breast fillets
500g Bow tie pasta
1 Brown onion
½ Cup frozen peas
250ml Thicken cream
2 Tablespoons Vegemite
¼ Cup shredded Tasty cheese
Step 1: Cook pasta according to packet directions, then drain and set aside.
Step 2: Meanwhile, prepare chicken and onion by dicing chicken into bite sized pieces and onions into small squares.
Step 3: Heat cooking oil in saucepan before stir-frying onions for 3-4 minutes until softened. Then add chicken and stir-fry for an additional 7-8 minutes until the chicken is no longer pink. Then add frozen peas and continue cooking for a further 3-4 minutes.
Step 4: Add cream to chicken and onion mixture and bring to a bubbling simmer, before adding the 2 tablespoons of Vegemite. Cook, stirring until Vegemite has blended itself into the cream. Then add drained pasta to the pan. Stir to combine.
Step 5: Remove from heat, adding the shredded cheese to the pasta . Then serve, dividing among 4 bowls.
The first time we tried this dish, it was on Australia Day (quite fitting, don’t you think?). We cooked this recipe several times until we got the quantities just about right. Two tablespoons of Vegemite is the right amount if you want to taste the Vegemite flavour, without being too overpowering.
Please feel free to add more or less of the Vegemite to suit your taste! Enjoy!