Showing posts with label Western Pasta Dish. Show all posts
Showing posts with label Western Pasta Dish. Show all posts

Thursday, 2 April 2015

Fun Recipe Ideas using The Laughing Cow Cheeses

[Main] Cheesy Penne with Salmon and Broccoli
Dairy products such as cheese and milk are often considered as a natural source of calcium to strengthen children's teeth and bones. With that our fridge is always packed with bottles of fresh milk and array of cheese in all form such as cheese spread, sandwich cheese and belcube cheese.

The Laughing Cow cheese products have been around for many many years. It’s known for its superbly smooth and creamy taste. So in this post I would like to share a quick pasta lunch recipe which can be easily prepared in less than 20 minutes using their cheese spread and sliced cheddar to create a delicious white cheese sauce. Besides that there are also a few fun ideas of adding cheese into your daily diet. 

Wednesday, 12 November 2014

[30 Minutes Meal] 7 Express Cooking Recipes

Quick meal in 30 minutes
Hi everyone, time flies and it’s mid-week again! If you are short on time to prepare weekday dinner after a hectic day at work, here are 7 express cooking recipe ideas for your reference. To speed up the cooking time you could even prepare some of the ingredients beforehand so in way you could save at least a good 10 minutes on cutting and preparation. Between our ideas of express cooking are still within the topic of preparing proper one-dish meal which includes meat and vegetables that is done in 30 minutes or less.

Friday, 4 April 2014

[With Recipes] The New Bosch MaxxiMUM Kitchen Machine and MaxoMixx Hand Blender

BOSCH Master Gourmet Launch
Last Saturday, together with ShiTing ( and a few fellow bloggers I attended the Bosch Master Gourmet Launch featuring their new MaxxiMUM Kitchen Machine and MaxoMixx Hand Blender held at My Private Chef. Indeed it was a fun event with recipes demonstration session by Chef Stephan Zoisl as well a a hands-on session for participants.

The purpose of this launch is to introduce the latest premium kitchen machines from BOSCH which serves as an essential tool for those who cook and bake as an intergral part of their lives. And in this post I would be sharing some details on these new machines as well as the demonstrated recipes shared by Chef Stephan.

Wednesday, 12 September 2012

Angel Hair Pasta And Fried Rice Using Lee Kum Kee XO Sauce Plus Giveaways

With more than 120 years of history and relentless efforts in quality and innovation, Lee Kum Lee (李锦记) has became a well-known household brand as well as in the kitchens of many best gourmet restaurants. Today you can also find Lee Kum Kee products in most Asian or Local supermarkets worldwide with their featured range of products.

Do you know, Lee Kum Lee has over 200 sauces and condiments available worldwide with the common one such as their Oyster Sauce, Soy Sauce and Convenience Sauce. Above are some of my favourite Convenience Sauce which I always keep stock in my pantry in order to whip up delicious and fast free homecook dishes.

Lee Kum Kee XO Sauce is an all purpose condiment made from finest ingredients such as dried scallop, dried shrimp, red chill pepper and spices. It can be a delicious appetizer by itself or use as an addition to dishes such as Chinese dim sum, noodles, porridge and etc. Furthermore XO Sauce is also ideal for cooking meats, vegetables, tofu, fried rice and even pasta.

Lee Kum Kee XO Sauce comes in either XO Sauce (Regular) or XO Sauce (Extra Hot) in both 80g or 200g to suit individual preference.


A week ago, I received some complimentary Lee Kum Kee products because I could not make it for their "Fast, Fresh And Simple Contemporary Cooking with Lee Kum Kee" workshop which was held at Cookyn Inc.  To find out more about this event and some quick recipes using Lee Kum Kee, you could check Melissa (HERE) and ShiTing (HERE) posts.

And with a recipe booklet that comes together in the goodie bag, I decided to try the most simplest and foolproof  pasta dish for our lunch.

Recipe adapted and modify from Lee Kum Kee Contemporary Cooking Workshop

(Serves: 2 - 3 | Preparation: 5 minutes | Cooking: 5 minutes)

  • 250g Dried Angel Hair Pasta
  • 2 Tablespoons Lee Kum Kee XO Sauce
  • 3 Garlic Cloves, finely minced
  • 1 Tablespoon Chopped Spring Onions,
  • Some Chopped Coriander Leaves, optional
  • Some Fried Whitebaits

1. Follow the packaging instruction, blanch pasta in salted boiling water until al dente. Remove and drain well.

2. Preheat frying pan with 1 tablespoon of cooking oil, saute garlic till fragrant, stir in XO Sauce and cook for a few seconds.

3. Turn Off the heat, toss in cooked pasta, chopped coriander and toss well.

4. Divide the pasta into serving plates, top with extra XO sauce, spring onion and crispy whitebaits. Serve immediately. (if the taste is a bit bland to your liking, you can season it with some Lee Kum Kee First Draw Soy Sauce to enhance the flavour)


Other than the pasta dish, I also used the XO Sauce to prepare a simple fried rice together with some sweetcorn kernels, green peas and egg. Honestly I am not a fan for fried rice and I usually don't order fried rice when I eat out as I find it rather "over-price" for just rice and a few little shrimps or some diced char siew (BBQ pork).

This fried rice used similar ingredients as the "pasta dish" above and with the additions of the XO sauce it actually enhance the flavour of the rice and give it a full wrap up!

(Serves: 2   | Preparation: 5 minutes  |   Cooking: 10 minutes)

  • 2 Tablespoons Lee Kum Kee XO Sauce
  • 2 Servings (from 1 cup uncook rice) of Cooked Brown Rice
  • 2 Tablespoons Of Cooking Oil
  • 1/4 Cup Sweetcorn Kernels
  • 1/4 Cup Green Peas
  • 3 Cloves Garlic, finely chopped
  • 1 Egg, lightly beaten
  • 1 Teaspoon Belacan Chilli, optional
  • Some Fried Whitebaits

1. Preheat oil in frying pan, saute garlic until fragrant. Add sweetcorn kernels and green peas, stir-fry for about 2 minutes.

2. Add cooked rice (room temperature or straight from the fridge), using the back of the spatula or wooden spoon flatten the rice clusters so that the grains are separated.

3. Add XO sauce and belacan chilli, keep stirring till the rice is evenly coated with the sauce.

4. Next slowly swirl in beaten egg mixture over the rice and use high heat to fry the rice until dry.

5. Season with some freshly ground black pepper and stir in handful of fried whitebaits. Give the mixture a quick toss, remove and serve with extra spoon of XO sauce for strong flavour.


Thanks to Lee Kum Kee (李锦记), I am giving away a set of the above "Lee Kum Kee Goodie Bag" (consists of  1 bottle of First Draw Soy Sauce, Chiu Chow Chili Oil, Hoisin Sauce and  XO Sauce) to 3 lucky readers. Prizes will be delivered to you by Lee Kum Kee after the giveaway ended.

To win:

1. Like the the above Lee Kum Kee Goodie Bag photo on Cuisine Paradise Facebook Page, AND

2. Leave a comment on the facebook photo stating a creative dish that you would make using the Lee Kum Kee XO Sauce.

~ DOUBLE UP your "winning" chance by uploading a photo of your homecook dish using any of the Lee Kum Kee products on Cuisine Paradise facebook wall.

Example:- Soy Sauce, Lemon Chicken Sauce, Black Bean sauce and etc.

Closing Date: 15 September 2012 (Saturday), 9.00pm.
*only for readers living in Singapore*

Monday, 13 August 2012

{Zespri Kiwifruits Feast} Apple, Kiwifruit Mint Smoothie, Baked Drumlets With Kiwifruit, Spicy Penne with Salmon and Kiwifruit plus Lemongrass Jelly with Kiwifruits

I am sure those of you who has being following my threads on the various social media platforms (such as facebook, twitter and instagram) would have been seeing me updating a lot of "kiwifruits" related posts for the past one week. (so sorry if I have "spam" some of your timelines :p ) As you have read from my previous post(s), this year I am taking up the "Zespri® 14 days Daily Scoop of Amazing Challenge (#14daysofZespri)" to test out how creative I can work with these "fuzzy brown fruits" to incorporate them into our daily diet.

So over the past weekend, I have come out with a 4 Course Kiwi-licious Menu starting with:- Apple, Kiwifruit And Mint Smoothie, Baked Drumlets With Kiwifruit And Mint, Spicy Penne With Salmon And Kiwifruit follow by a refreshing Lemongrass Kiwifruits Konnyaku Jelly for dessert. In this post, I would be sharing the first 3 recipes whereas for the Lemongrass Jelly it would be featured in another post.


Last Saturday, to start off our Kiwifruit Feast, we had this refreshing "Apple, Kiwifruit And Mint Smoothie" before meal. And in order to enjoy a glass of icy cold smoothie without adding ice to dilute the taste of the drinks, I used Frozen Kiwifruits. After blending all the ingredients together, the texture is quiet similar to those ice blended beverages but with thicker flavour!

(Serves: 2     | Preparation: 5 minutes )

2 Frozen Zespri® Green Kiwifruits, cut into quarters
2 Green Apples, cut int cubes
Handful of Mint Leaves, roughly chopped
1 Stall of Lemongrass, cut half and lightly bruised
1/2 Tablespoon of Honey, optional

1. In a blender, combined green apple, kiwifruits, mint leaves and honey (if adding) together and blend till smooth.

2. Pour into 2 serving glasses and garnish with lemongrass to act as stirrer as well as to enhance the flavour.

3. You can half filled the glasses with Kiwifruit Smoothie and top it up with either sparking water or cream soda for a refreshing summer night drinks.


Next for appetizer I have prepared this "Baked Drumlets with Kiwifruit and Mint".  I am sure most of you have tried Honey Baked Chicken, Lemon Chicken, Rosemary Chicken and etc. But have you tried Kiwifruit Chicken before? Here I am challenging myself to a new recipe using kiwifruit as a marinade and dressing for this dish.  And surprising, it turns out quiet well and the meat is super tender and juicy due to the natural tenderizer in kiwifruits.

(Serves: 2    | Preparation: 15 minutes     | Cooking: 30 minutes)

1 Zespri® Green Kiwifruit, cut into halved
6 Chicken Drumlets
1 Teaspoon Light Soy Sauce
1/2 Teaspoon Cooking Wine
Dash of Sesame Oil
1/2 Teaspoon Honey
1 Tablespoon Chopped Mint Leaves
Some Freshly Ground Black Pepper

1. Trim the bone end of each chicken drumlets, remove skin around the bone and push the down the flesh to the head of the drumlet to form a cluster.

2. Marinate the drumlets with honey, half kiwifruit (mashed it with a fork till paste form), light soy sauce, cooking wine, sesame oil, pepper and mint in the fridge for about 15 - 30 minutes. (do not marinate for more than an hour as kiwifruit juice might over tenderizer the chicken meat)

3. Line baking tray with baking paper or aluminum foil, arrange marinated chicken drumlets (remove from the fridge 5 - 10 minuets before cooking) on it and bake in oven toaster for about 30 minutes (flipping the drumlets two to three time during cooking to even the brown colours).

~ Bake in a preheated 200° Celsius(400 degrees Fahrenheit) oven for about 30  minutes or till cooked through.

If this set of Kiwifruit beverage and finger food are on a cafe menu, will you order :)


Last year's for my Zespri Kiwifruit main course, I did a "Pan-fry Salmon with Green Kiwifruit" that was served with a vinaigrette dressing. Whereas for this year, I decided to cook Penne which is sort of like a salad that is toss chillies oil with salmon chunks and kiwifruit which makes it similar to Aglio Olio.

For this dish, each mouthful that you taste will be a different experience ranging between spicy, sour, sweet, fragrant and cheesy (if crumbled cheese is added) due to the ingredients used.  For us, this is a very interesting experience.

(Serves: | Preparation: 5 minutes    | Cooking: 10 minutes)

2 Zespri® Green Kiwifruits, cut into wedges
180g Penne Pasta
200g Salmon Fillet, cut into thick chunk
1 Tablespoon Olive Oil
2 - 3 Fresh Small Red Chillies, finely chopped
2 Cloves Garlic, finely chopped
Rind of 1 Lemon
1/2 Tablespoon Dried Parsley OR
1 Tablespoon Finely Chopped Fresh Parsley
Freshly Ground Black Pepper and Salt to Taste
Some Crumbled Cheddar Cheese, optional

1. Cook pasta in large saucepan of boiling water until tender; drain.

2. Meanwhile, heat oil in large frying pan; cook salmon, chilli and garlic, stirring until salmon chunks are just cooked through.

3. Remove salmon from heat and stir in parsley and lemon rind for 10 seconds till fragrant.

4. Combine pasta with salmon and kiwi mixture into the pan, give it a good toss in the pan for 10 seconds, season with freshly ground pepper and salt to taste.

(Upcoming Post)

For dessert I made this light and aromatic Lemongrass And Kiwifruit Konnyaku Jelly which was inspired from one of the dessert that I had during Chinese New Year dinner. So I thought maybe I could combined two of my favourite ingredients into one simple dessert to ease the recent heat waves. And as you can see from the photo above, there is also a  "Winnie The Pooh" shape jelly at one corner, so if you are keen to try this 10 minutes jelly, do stay tune for the up coming recipe soon.

Till then for more interesting recipes using Kiwifruit, you can visit Zespri's website @

Photo Credits: Zespri®
Lastly just for a quick note which I think I have mentioned in my previous post(s) too. Kiwifruit actually has 5 times the nutrition of apples and also more essential nutrients than 27 other popular fruits such as oranges and banana. I have included a Fun comparison chart above for your quick reference.

Friday, 16 March 2012

{Lunchbox} Aglio e Olio and Homemade Teriyaki Chicken

Pin It
Since this week is the March School Holiday break, I have more control over the timing and presentation while preparing our lunch menu. Here we have something different from our usual school day lunch where I spent an extra 15 minutes plating up the dish in cute lunchbox with appealing decorations.

I think most of the kids might not like green vegetables, sweetcorn or even root vegetables such as carrot or onion. So in order to get kid's enjoy their meal, as a parent we can make something appealing for their eyes using simple tools and decorations. With a flower food cutter and cute food picks I managed to come out with this quick and simple lunchbox which I am sure even the adults can't resists having some for themselves too.

Sometime back I have received these awesome Bento Accessories from Charlene's(missuchewy) mum whom bought them as a gift for my boy. Indeed these accessories comes in handy as well add bonus to my bento accessories collections too (read more HERE). Just for your information, you can get these cute items in Singapore Daiso depending on their outlet(s) and availability.


This is my quick and easy Aglio e Olio(kid's version) ready in less than 15 minutes time. I have hidden the blanched bok choy underneath the spaghetti to diverse the kid's attention on having greens in their meal, instead I decorate it with carrot flowers and a little knot of bok choy at the side.

Chinese version of this post and recipe is available at "宝贝的假日便当" link HERE.

(Serve: 1 | Preparation: 10 minutes | Cooking: 15 minutes)

1 Serving of Spaghetti
2 Garlic Cloves, minced
1/2 Teaspoon of Dried Parsley, optional
6 Thin Slices of Carrot
1 Stalk of Bok Choy, trim into leaflet
1/4 Portion of Sweetcorn, optional
1 Boneless Chicken Maryland
1.5 Tablespoons of Mizkan Teriyaki Sauce

1. Cook carrot and sweetcorn in boiling water(with pinch of salt and some oil) for about 5 minutes. Remove carrot after 2 minutes, rinse with water before using a flower shape cookie/food cutter to cut out the shapes.

2. Next use a drinking straw to stamp out small round shapes in the middle of the carrot slices in order to stuff in the corn kernel to resemble flowers.

3. Using the same boiling water blanched bok choy(I reserve the middle portion of the bok choy to act as a decoration instead of trimming all into leaflets)  for about 30 seconds, remove, rinse with cold water, drain well and arrange it at the base of the bento box.

4.With a new fresh pot of boiling water, add in pinch of salt and cook the spaghetti according to packet instructions till soften.

5. Meanwhile heat up another frying pan with 1 teaspoon of oil, saute the prepared chicken(marinate chicken with 1 teaspoon of cornflour, cooking wine, ground black pepper and dash of light soy sauce for at least 5 minutes) with skin-side down for about 5 minutes on medium low heat or till skin became golden brown.

6. Flip over and cook for another 3 - 4 minutes until meat is cooked through. Add in teriyaki sauce and simmer over low heat for another 1 minutes before removing pan from heat.

7. Rinse the pan, clean dry. Heat up 1/2 tablespoon of oil and saute minced garlic and parsley till slightly brown and fragrant. Stir in the cooked spaghetti, season with salt(optional) and toss till combined.

8. Lastly plate up the spaghetti and chicken into the bento box, decorate it with the prepared carrot flowers and serve immediately.

If too much fried food became one of your concern for your kid's diet, perhaps you could try this pan-fry/grilled Teriyaki Chicken which taste great with it's tender and juicy meat and it also makes a great combination with the bok choy underneath as well as the kid's version Aglio e Olio.

Saturday, 24 December 2011

Christmas Gifts - Classic Chocolate Brownie and Cheddar Cheese Crackers

What is your PERFECT Christmas Gift! I am sure everyone loves to receive something special for Christmas and for us homemade gifts are perfect for this festive season. You could bake some cookies, truffles, fruit cakes or DIY some special craft and etc for your family or friends.

In this post I would like to share with you two sample bakes that I have made as Christmas Gifts for my friends.


A chocolate recipe that is foolproof at all time would be this Donna Hay, Classic Brownie which comes in handy for all occasions.  Instead of the usual rectangle shape brownie I have made these star shaped brown using foil cases from IKEA which is just perfect for Christmas Gift. 

Adapted from Donna Hay Magazine, Oct-Nov 2011 issue
(serves: 10 Stars | Preparation: 10 minutes | Cooking: 16 - 20 minutes)

200g Dark Chocolate, chopped
140g Unsalted Butter, cubes
1 Cup(175g) Brown Sugar
3 Large Eggs
1/2 Cup (75g) Plain Flour

1. Preheat oven to 180°C. Place half chocolate(100g) and butter in a small saucepan over low heat and stir until melted and smooth.

2. All to cool slightly to lukewarm.

3. Place sugar, eggs and flour in a big mixing bowl with the chocolate mixture and mix till well combined.

4. Stir through the remaining chocolate pieces and spoon the mixture into the star shaped foil cases(I bought the star shaped cases from IKEA).

5. Bake for 16 - 20 minutes depending on the size of your mould or until cooked when tested with a skewer.

6. Allow it to cool and dust with extra cocoa powder and icing sugar.

Before serving or packing you could dust the star brownies with some extra Cocoa Powder and icing sugar to give it a better outlook as gift. I have baked this brownie for 17 minutes which I feel it could be even better if I under bake it for another 1 or 2 minutes to achieve that more moist effect with melted chocolate.


This is my first time making cheese crackers for Christmas instead of our usual Gingerbread Man. These savoury treats can be an appetizer to go with champagne or any yoghurt/cheese dips before Main Course or even as a gift-giving items. And beware this is a very addictive snacks that would be gone in no times.

(Makes: about 40 crackers | Preparation: 5 minutes + 30 minutes chilling |
Cooking: 12 minutes each batch)

210g Plain Flour
1/2 Teaspoon Baking Powder
1/2 Teaspoon MasterFoods Paprika
Pinch of Salt
1/2 Teaspoon Freshly Ground Black Pepper
165g Butter, soften
165g Grated Cheddar Cheese
Beaten Egg for glazing

1.Sift flour, baking powder, paprika, salt and black pepper into a bowl.

2. Mix softened butter using a spoon with Cheddar until they are well blended.

3. Add dry ingredients (flour mixture) into the cheese mixture and mix until it form a soft dough.

4. Slightly flatten the dough between two sheet of baking paper and wrapped it up and place into a zip lock bag before refrigerate it from 30 minutes to firm up.

5. Take out half portion of the dough, floured work surface and roll dough into 0.5cm thick. Cut dough with desired shaped cutters and place them 1cm apart on baking tray.

6. Bake in preheated 180°C oven for about 12 minutes or till golden in colour. Remove and set aside on rack to cool before packing.


After spending a few hours in the kitchen baking the above Christmas Gifts we had this quick and simple pasta dish for dinner. I have marinated the boneless chicken drumstick with Portuguese Seasoning and some fresh rosemary herbs.

While the chicken is cooking on the pan, I also prepared some Aglio e Olio (you can refer a similar "Spaghetti Aglio e Olio" recipe HERE) and garden salad to complete the dish.

Lastly I would love to wish everyone MERRY CHRISTMAS!

Monday, 12 December 2011

{Prego Pasta Sauce} Deliciously Thick & Rich

These are my 2nd batch of recipe booklets with Campbell's featuring FOUR of their Prego Pasta Sauce apart from the 1st batch using Swanson Clear Chicken Broth(read more HERE). And our aim for these recipes is provide consumers with some quick and fuss free idea to whip up festive dishes for coming Christmas of New Year family meals or gatherings.

These recipe booklets consists of 4 recipes using 2 white and 2 red sauces from Prego Pasta Sauce range. You could find these recipe booklets available in major supermarkets such as FairPrice, Cold Storage island wide. And here I would like to share 2 of the complimentary recipes from the booklet with those who are interested to try it with the Prego pasta sauce.


This Cheesy Chicken Dumplings is a fusion of Asian Dumpling with Italian Alfredo sauce to cook up something similar to Ravioli. Instead of using egg pasta dough for the dumplings, I have replaced it with Chinese round dumpling wrappers filled with minced chicken meat mixtures.

As this could be a rich dish due to the cheesy Alfredo sauce I would recommend it to be served together with some fresh salad greens to balance the taste. And for some nutty flavour, you could also scatter some toasted pine nuts on top of the prepared dumplings before serving.

(serves: 4 | Preparation: 10 minutes | Cooking: 15 minutes)

1 Bottle 350g Prego Cheesy Alfredo
20 Round Dumpling Wrappers
150g Mince Chicken Meat
20g Carrot, finely chopped/grated
2 Shallots, finely chopped
3 Fresh Water Chestnut, finely chopped
1/2 Tablespoon Chopped Parsley

1/2 Tablespoon Light Soy Sauce
1 Teaspoon Sesame Oil
1 Teaspoon Cooking Wine
1/4 Teaspoon Ground Black Pepper
1/4 Teaspoon Cornflour
2 Cloves Garlic, slice thinly

Freshly Grind Black Pepper
Dried Chili Flakes, optional

1. Marinate mince chicken, carrot, shallot, water chestnut and parsley together with marinade for at least 10 minutes.

2. Wrap each dumpling wrapper with 1/2 tablespoon of mince meat mixture by wetting the edge of the wrapper with some water and fold it into half.

3. Cook the dumplings in a medium pot filled with boiling water and 1/2 teaspoon of oil.

4. Once the dumplings float on the surface, lower the heat and continue to simmer for another 1 minute. Remove, rinse with tap water and drain well.

5. Heat up 1/2 tablespoon olive oil in a pan, sauté garlic slices until golden brown remove and set aside. Pour in Prego Cheesy Alfredo, toss in cooked dumplings and simmer for 1 minute. Top with garnish and fried garlic slices. Serve immediately.


If you love those Hong Kong style baked rice with red sauce that comes in either chicken, pork or seafood I am sure you would like this fusion version of Baked Hainanese Chicken Chop. You could replace the chicken chop with either pork or seafood and bake it together with rice or even spaghetti to create 1 dish with different versions.

The is a simple version where I use bottled tomato pasta sauce to replace our usual "Asian" seasoning and at the same time retain some of the ingredients like onion, pineapple, green peas and etc to create a fusion dish. To shorten the process you could also used frozen pork/chicken schnitzel which is available in the supermarkets too. 

(serves: 4 | Preparation: 20 minutes | Cooking: 10 minutes)

1 Bottle( 680g) Prego Traditional Sauce
2 Chicken Breast Meat/ 4 Chicken Fillets
1.5 Cup Dried Bread Crumbs
Oil For Shallow Frying
2 Tablespoon of Olive Oil
2 Medium Onion, cut into wedges
150g Green Peas
2 Medium Tomato, cut into wedges
2 Slices Pineapple, cut into cubes
1 Cup Shredded Tasty Cheese

2 Teaspoons Sesame Oil
2 Teaspoons Cooking Wine
1 Tablespoon Light Soy Sauce
½ Teaspoon Ground Pepper
1 Tablespoon Cornflour
1 Large Egg

1. Tenderise the chicken by flatten it with a meat mallet or the back of the knife for easy cooking before marinate it for least 10 minutes.

2. Pour cooking oil into a frying pan till about 1cm in depth and heat it up. At the meantime roll the marinated chicken fillet in breadcrumbs, pressing firmly.

3. Cooked chicken fillet for 2 - 3 minutes on each side until golden brown or cooked through on medium low heat. (do not use high heat or it will burnt the breadcrumbs)

4. Drain on absorbent paper, cut into 1cm thick slices and set aside.

5. Sauté onion till soft add in green peas and cook for 30 seconds before stirring in Prego Traditional Sauce, tomato and pineapple, simmer for 2 minutes.

6. Arrange chicken schnitzel on top of the cooked pasta or rice in a baking dish, top with pasta sauce mixture and shredded tasty cheese.

7. Bake in pre-heated 200 degree oven for 5 minutes until cheese turns golden brown. Serve.

Lastly hope you would like these 4 dishes that I have prepared using the Prego Pasta Sauce for this coming festive season. And for your information, there is also a "Holiday Giveaways With Campbell's" promotion where consumers could spent S$6.00 to quality for the festive draw to win travel vouchers up to S$3,000. Details can be found HERE or at major participating supermarkets. Cheers and have a great week everyone!


Latest Kitchen Updates @ Cuisine Paradise

Click on the above photos or HERE for more kitchen pantry ideas.