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Sunflower Chicken Carbonara
Nato Zondagh

Sunflower Chicken Carbonara

5 from 3 votes
For the pasta lovers out there, this creamy sunflower chicken carbonara is simple to make and can be ready to eat in less than sixty minutes!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Italian
Ingredients Method

Ingredients
  

  • 1 cup sour cream or kefir
  • 1 tsp cayenne pepper
  • 1 large Onion finely sliced
  • 3 cloves Garlic finely chopped
  • 400 g Chicken Breast cut into strips
  • 250 g Mushrooms chopped in half
  • 125 g Sunflower seeds - dry roasted (yummiest although the gut would prefer raw)
  • ¼ medium Cabbage sliced
  • ½ cup Gouda grated

Method
 

  1. Mix the sour cream and pepper together in a bowl.
  2. Dry fry the sunflower seeds until they look and smell roasted.
  3. Fry your cabbage (I prefer my cabbage crunchy but for this meal I cook it well in order to enhance the “pasta like” effect, leaving the crunchy bits for the seeds to master).
  4. Fry the onion and garlic together in a large pot using your choice of oil.
  5. Once the onions have started going soft add the chicken strips and stir fry until the outside layer of chicken is mostly cooked.
  6. Add the mushrooms to the fry mix and stir fry for +-5min, stop before the mushrooms shrink.
  7. Stir in the roasted sunflower seeds.
  8. Stir in the cream mix and then let it sit on a low heat with a lid for 10-15min, or until the chicken is cooked through.
  9. Stir in the fried cabbage on medium heat for a couple of minutes (until all is warm and mixed).
  10. Serve with grated gouda and a sprig of rosemary for pretty.