Creamy chicken, mushroom and biltong pasta
with fresh coriander and lemon zest
For the Pick n Pay ASAP Live! event I created two recipes. This creamy chicken, mushroom and biltong pasta is a delicious mid-week meal.
Ingredients to make creamy chicken, biltong and steak pasta
500g chicken breast fillets
2 cup fresh cream
1 Diced red onions
200g Exotic mushroom mix
50g packet cream of mushroom soup
150 g biltong powder
500g spaghetti
100 g beef biltong
Salt and freshly ground black pepper to taste
2 whole lemons
How to prepare the creamy chicken and biltong pasta dish
Fill three quarters of a large pot with water and bring it to the boil.
Add the pasta to the pan once the water is boiling and cook for 6-8 minutes until el dente. Strain and set aside.
Dice the onions and fry in a pan with some olive oil until golden.
Slice the mushrooms and add to the onion in the same pan.
Mix the packet soup and fresh cream together.
When the mushrooms have browned, take them off the heat and add the creamy mushroom mixture to the onions and mushrooms.
Add the biltong powder and cut up pieces of beef biltong to the sauce as well.
Season the sauce with salt and freshly ground pepper.
Add the cooked spaghetti to the cream and sauce and mix.
Grate the lemon zest over the spaghetti dish and squeeze some of the lemon juice over too.
Lastly, then add the coriander and some biltong pieces on the side.
Enjoy! Please tag me on Instagram if you’ve made this recipe, I’d love to see it!
More pasta recipes
Below the newsletter block, you will find some more vegetarian recipes.
If you’re looking to make your own pasta, I have shared step-by-step instructions on how to make fresh pasta.
I have also made a vegetarian ravioli before, and this recipe which includes step-by-step instructions on how to make your own pasta from scratch.
If you want to eat pasta, but not make it yourself from scratch, this Squid Ink Spaghetti with Blistered Vine Tomato, Chargrilled Asparagus on a rich Tomato and Aubergine Sauce is a winner, and made with store-bought spaghetti.
About Shawn Godfrey
Photo credit: Niki M Photography
Shawn Godfrey is an entrepreneur based in Cape Town, South Africa. After the Covid-19 lockdown saw his business in financial distress, cooking was the creative outlet that helped to keep him sane. To keep track of his recipes, and encourage friends and families to join him, he starts his instagram account The Roasted Dad.
Fast-forward to late 2021 - on a whim Shawn (encouraged by his wife Lianne) enters MasterChef South Africa. It is a crazy time of life: running a 200 people business and struggling to keep it profitable, two small children with a third on the way, and about to move into a new house. But when Shawn gets selected to be one of the 20 contestants participating in the fourth season of MasterChef South Africa, he decides to go all in. Leaving his 7-month-pregnant wife to look after their then three and one-year-old children, he battles it out and comes back home five weeks later with the trophy and a million rand prize money in his pocket.
It all started with an Instagram account, but The Roasted Dad is so much more now. Shawn has stayed his entrepreneurial self and whilst he hosts Private Dinner Parties and Cook-with-Me Demos, does Restaurant Take-Overs, he still runs the lighting company and several other businesses.
On his blog, Shawn shares Restaurant Reviews and Accommodation Reviews, and gives an insight into the wild and wonderful life he leads together with his wife Lianne, and their three children Aiden (7), Olivia (5) and Harvey (3).
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For the Pick n Pay ASAP Live! event I created two recipes. This creamy chicken, biltong and steak pasta is a delicious mid-week meal.