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VANILLA CHICKEN FINGERS WITH ROSEMARY ALFREDO SAUCE

Ingredients:

2 cups cooking oil
1 kg (16 to 18 pc) kg MAGNOLIA CHICKEN STATION VANILLA CHICKEN FINGERS
1/4 kg spaghetti, cooked according to package directions
2 tbsp MAGNOLIA GOLD BUTTER UNSALTED
3 cloves garlic, crushed
1/2 tsp dried rosemary
1 (250 mL) pack MAGNOLIA ALL-PURPOSE CREAM
1/2 cup grated Parmesan cheese

Procedure:

  1. Heat oil in a pan. Fry chicken fingers until golden brown and cooked through. Drain excess oil on paper towels. Set aside.
  2. Melt butter in a pan and sauté garlic until fragrant. Add rosemary and sauté for a few seconds.
  3. Add cream and half of Parmesan cheese. Mix well. Let simmer and then toss in pasta.
  4. Arrange pasta on a serving plate and top with chicken fingers. Garnish with remaining parmesan cheese.

Tip/s:

  • Serve with steamed rice. Drizzle sauce on top of crispy chicken fingers over rice.

Makes 5 servings.

(Yield: 1 cup sauce)

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