Fong Yong 

Rating: (19 ratings made)

Rate recipe: 5 (high) 4 3 2 1 (low)

This delicious chicken and mushroom pasta dish is quick and easy to prepare.

Ingredients:

1 can of cream of chicken and mushroom soup

300 g chicken pieces

1 medium diced onion

3 cloves of crushed garlic

1 tsp mixed herbs

1 pinch of chilli powder

1 pinch of curry powder

1 pepper to taste

1/2 packet of vermicelli rice noodles

2 tsp water

Directions:

Using a frying pan or wok, brown onion, chicken pieces and crushed garlic. Stir in the can of Cream of Chicken and Mushroom Soup. Add 2 tablespoons of water, mix well, turn the heat down and simmer for 2 minutes. Add in the chilli, curry and mixed herbs. While the mixture is simmering, place the vermicelli noodles in a large pot, add boiling water to cover the noodles and cover with a lid. When cooked (about 2 minutes), drain and stir into the chicken mixture. Serve hot.

Variations:

You can use shell or bow shape pasta instead of rice vermicelli. The chilli and curry powders can be left out or adjusted to suit your tastes.

Author:

Meagan, CalorieKing.com.au Member

Member Comments: (2)

By: lindyhop - 2010-04-01

By: penz74 - 2009-03-07
200 kj??? More like 2035 kj per serve... if calories are right!!! Dangerous!