500g pasta
1 tot olive oil
1 tot butter
1 onion, chopped
3 cloves garlic, chopped
1 packet bacon, 250g, chopped
1 punnet mushrooms, 250g
4 chicken breast fillets
salt and pepper
1 cup cream
fresh green herbs, chopped, optional for serving
lemon wedges, to serve, optional
1. Place your classic three-legged potjie on the fire and boil the pasta in salted water until 80% done. The trick here is to not boil it all the way, as we’re going to add it back to the meal later for a second round of cooking. Drain the partly cooked pasta and preserve some of the liquid in a cup.
2. Put the potjie back on the fire and add the oil, butter and chopped onion. Sauté the onion for a few…
