Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Thursday.  Friday to Sunday we have  a 3 course lunch from 11.45am with two sittings.  Saturday and Sunday we have a 2 course brunch from 9.30am to 11am.

Cellar Door and Farm Shop
Seven Days 9:30 – 5:00pm

02 6230 2487
431 Nanima Road
Springrange NSW 2618
See map >

Farfelle pasta with smoked chicken breast, tomato salsa, basil and olives

Serves 4
Serve it with a drop of our finest Wily Trout Chardonnay

Ingredients

1 Poachers Pantry smoked chicken breast, finely sliced
50ml olive oil
½ cup of chicken stock
2 brown onions, diced
2 tbsp tomato paste
2 cloves garlic, crushed
6 ripe tomatoes, diced
½ bunch fresh basil, chopped
1 cup pitted Kalamata or Queen Green olives
3 cups farfelle pasta, cooked and parmesan to serve

Method

Sauté garlic, basil and onions in olive oil. Add tomatoes, tomato paste and chicken stock and simmer until thickened (approx 15 minutes). Add olives and sliced chicken. Add pasta and mix ingredients through evenly. Sprinkle freshly grated parmesan cheese over top.

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