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  • Recipe Room  »  Chicken Pasta with Fry's Chicken-Style Strips



    • 1 box Fry’s Meat-Free Chicken Style-Strips
    • 30ml oil to fry strips
    • 30ml oil to fry frozen vegetables
    • 2 cups frozen vegetables (sweet corn, carrots, baby marrows and peas)
    • 1 punnet mushrooms
    • 1 large onion, sliced in julienned strips
    • ½ tsp. rosemary
    • 1 tsp. dry mixed herbs
    • ½ tsp. cumin seeds
    • Salt to taste
    • 1 green pepper, sliced in julienned strips
    • 1 red pepper, sliced in julienned strips
    • 50ml sweet and chilli sauce
    • 4 green chillies, finely chopped
    • 4 stems of shallot (spring onion), finely chopped
    • 4 cups of cooked pasta
    • Coriander to garnish

    Meat-free Chicken Pasta with Fry’s Chicken-Style Strips

    chicken pasta thumbnail


    Heat 30ml of oil in a frying pan for 2 minutes.  Add in Fry’s strips and cook through until golden brown. Drain and set aside.

    Heat 40ml of oil in a thick based pot for 2 minutes. Add in frozen vegetables, mushrooms, onion, rosemary, mixed herbs, cumin seeds, and salt and cook through. Ensure that the vegetables are still crunchy. Add in the green and red peppers last. Allow to simmer for 2-3 minutes.

    Add in strips, sweet chilli sauce, spring onion and green chillies to the mixture.

    Toss in the cooked pasta and stir.

    Garnish with coriander and serve hot.

    Submitted by
    Wally and Debbie Fry

    Tips and Tricks

    • Capsicums are best stored unwrapped in the vegetable drawer of the fridge. Red and yellow capsicums keep for up to five days but green ones will last about a week.

    • Store mushrooms unwashed in a brown paper bag – the bag absorbs excess moisture and prevents the mushrooms from going soggy or mouldy.

    • Store any leftover coriander in your fridge by popping the stems into a cup of water and covering with a plastic bag. Change the water every two days to prevent mildew and decay and refresh if needed by submerging in ice-cold water for 10-15 minutes.

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