A weekday dinner that couldn’t be any simpler. Yummy and fulfilling meal which had been improvised. The baking time ain’t that quick, but the prep was simple enough and it doesnt’ feel like it had taken a long time when it’s all being chucked in the oven. It was my first time making this and there’s an in-house affirmation of this dish being repeated. Woo hoo!
6 slices turkey strips (I had used Deng-Deng here aka halal beef Bak Kua from SG)
Salt & Pepper
1 can condensed cream of mushroom soup/cream of chicken or cream of Potage, undiluted
1 cup sour cream
2 teaspoon Djon mustard
100g macaroni or other pasta, cooked
1 Onion – sliced
1 garlic – chopped
Capsicum – sliced
2 tbsp olive oil
minced parsley for garnish, optional
Coat chicken with salt and pepper and arrange chicken, skin-side up, in baking pan. Cut turkey strips in 2-inch lengths; place over chicken. Bake at 180°c, uncovered, for 45 minutes; pour off excess grease in a separate container.
Boil macaroni till al dente and drain. Heat up skillet with olive oil and browned the chopped garlic. Add in sliced onion and stir fry. Add in macaroni and mix them together. Then add the excess grease from the baked chicken and turkey into the skillet. Lastly, add in sliced capsicum and fry on low heat for a couple of minutes and set aside
Separately combine soup and sour cream in another pan. Add in mustard and stir well.
When ready, pour over chicken. Continue baking for another 30 minutes. Transfer chicken pieces to a serving dish and mix macaroni with the mushroom/potage/chicken-sour cream sauce. Arrange on dish with chicken. Garnish with parsley.