CHICKEN PASTA WITH DIJON MUSTARD AND CORIANDER PESTO SAUCE

Ingredients:

1/2	kg	fetuccini or tagliatelle pasta, cooked according to package directions
3	tbsp	extra virgin olive oil
2	tbsp	MAGNOLIA GOLD BUTTER SALTED
1	kg	MAGNOLIA CHICKEN STATION BREAST FILLETS, sliced into strips
2	pc	chicken bouillon cubes, crushed
1/4	tsp	pepper
10	pc	PUREFOODS BACON, fried and chopped

Dijon Mustard & Coriander Pesto Sauce

1/2	cup	grated Parmesan cheese
1	cup	cashew nuts, lightly toasted then chopped
6	cloves	garlic, crushed
3	bunches	coriander (wansoy), leaves roughly chopped
2	tbsp	Dijon mustard
1/2	cup	grated MAGNOLIA QUICKMELT CHEESE
1	cup	extra virgin olive oil

Procedure:

Drizzle prepared pasta with olive oil. Set aside.
In a wok, add butter then stir-fry chicken together with chicken bouillon and pepper until cooked. Set aside.
Sauce: Put the ingredients in a blender. Blend thoroughly and gradually pour in olive oil. Continue until a mayonnaise-like consistency is obtained.
Toss chicken, sauce and pasta in a bowl. Top with bacon and with more cheese if desired.

Makes 8-10 servings.

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