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Made a game of chicken with red curry for dinner, but then I have great difficulty with the seasoning when it comes to various Thai dishes so I took away a bit of chicken and made a pasta sauce as a complement.
Recipes sketch looked preserved meat like this: 400 grams of chicken 400 g strained tomatoes 1 clove garlic 1 onion 100 gr cream cheese flavored with herbs 1 cup creme fraiche 0.5 package of bacon (about 70 grams), salt, pepper
To do this: 1. Shred the chicken fillet and fry it in a hot pan, add salt and pepper. 2. Finely chop the onion and garlic. Soft Fry the onions without adding color. Add over along with the chicken. 3. Have the passed tomatoes and let everything cook together for a while. 4. Knapperstek meanwhile the bacon and drain on paper towels. 5. Stir in the sour cream and cream cheese. Do not let the sauce boil, but let everything just getting hot and mixed. 6. Serve with freshly cooked pasta, garnish sauce with bacon and parmesan cheese.
Mary's comment: An okay pasta sauce, but the Creme Bonjour cheese herb garden, I do not really become good in hot sauces. Dumb choice to have in the other words. There are any herb in it that I do not fit in the hot sauces. The sauce had become much nicer with just sour cream alt. a cream cheese flavored with garlic instead.
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