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“My mother had a friend called Mimmi Ritz, who used to make this dish. I remembered it yesterday, made it last night and everyone really enjoyed it. I was encouraged to post it today, so I hope you enjoy it too!”
1 platter

Ingredients Nutrition


  1. cook fresh pasta in boiling salted water, for 12 minutes.
  2. Drain under cool running water, and leave to drain.
  3. Place on a large serving platter.
  4. Cover with foil and place in the oven at 120 degrees centigrade, to keep warm.
  5. Melt butter in a large fryingpan.
  6. When melted, add curry powder, and gently fry for 1 minute, or to combine.
  7. Cook sliced and chopped onion until transparent- do not brown.
  8. Add sliced mushrooms to pan, and gently fry with the onion for 3 to 4 minutes.
  9. Set aside in another bowl.
  10. Then, fry the tenderloins in a little butter, until cooked, about 5 minutes.
  11. Add the onions and mushrooms to this.
  12. Stir in the tomato paste.
  13. Stir until combined.
  14. Add the cream on a low heat.
  15. Stir until combined.
  16. Pour this mixture over the heated pasta.
  17. Sprinkle chopped parsley over the pasta and chicken, to decorate.
  18. Serve warm.

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