Smokehouse Restaurant

Serving picnic hampers to enjoy Monday to Sunday.  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 >

Poachers Smoked Chicken Fettuccini with Tomato, Olives & Goat’s Cheese

Ingredients

1 pk Poachers smoked chicken breast – diced

1 onion diced

2 tbsp extra virgin olive oil

2 cloves garlic crushed

12 kalamata olives – pitted and chopped

100g Fettuccini or similar

350g passata sauce

50g soft goat’s cheese

Method

Heat water in a large saucepan, when boiling add pasta. Heat olive oil in saucepan, fry onions till soft, add garlic and 2 minutes later the olives. Then add smoked chicken and passata sauce. Warm through for 5 – 7 minutes or until the sauce thickens, if it gets too thick add a little water. When pasta is ready assemble with some crumbled goat’s cheese on the top.

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