Today I learnt that my daughter, Surekha, is not the only one who loves my Chicken-Tuna Alfredo sauce. My nephew, Keeveen, is also a fan. So here is a special meal for the both of you. It is easy enough to make and the sauce freezes well for weeks - great for those days when you don't feel like cooking.
This recipe should adequately serve 5-6 people. Ingredients: 1 chicken breast - dice into small bits (don't mince) 5 pips garlic - chop finely 1 small can tuna (185g tin) - look for tuna flakes in either water or oil. Drain out the water / oil as we are only using the tuna flakes. Also don't forget to check for the dolphin safe logo. 285 ml Campbell Cream of Mushroom
150 ml cooking creme / light whipping cream (you can also use 1/2 cup of fresh milk instead but you won't get the same creamy texture) 1 tsp black pepper powder
olive oil
grated parmesan cheese
spaghetti / fettuccine
Method:
Heat the olive oil and add the chopped garlic. Fry till slightly golden.
Add the chicken bits and pepper powder and stir till cooked.
Put in the tuna flakes and give it a toss.
Pour in the Campbell Cream of Mushroom and cooking cream. Stir and cover slightly, then leave it to boil on light fire. Be careful not to use high heat as the sauce will start popping and will easily burn. Keep a close eye on the sauce and stir frequently.
You may not need to add any additional seasonings, but check salt and pepper to your taste.
Once it has reaches a boil, stir continuously for 1-2 minutes and turn of the heat.
Serve hot with spaghetti or fettuccine. Sprinkle with parmesan cheese. Note: You can also add broccoli florets for a healthier, more complete meal. Add these after you've added the cooking cream. Can also be used as a bruschetta topping, but the sauce must be thicker.
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