We've partnered with the executive chef at Bella Italia and used our flavour expertise to develop a range for you to recreate your restaurant favourites at home. Enjoy! Pollo Funghi: A rich and tasty sauce mix with wild mushroom, parsley and rosemary. Preparation and Usage: Just add: 1 tbs olive oil 300g skinless, boneless chicken breast, thinly sliced 200g chestnut mushrooms, quartered 300ml semi skimmed milk 275g rigatoni pasta, cooked and drained 3 Easy Cooking Steps: 1. Heat oil and fry chicken for 5 minutes, add mushrooms and fry for a further 5 mins. 2. Mix the seasoning and milk, add to the pan, bring to the boil and simmer for 2 mins or until sauce has thickened. 3. Stir in the cooked rigatoni and heat through. Serve immediately with grated Parmesan and Pecorino cheese. INGREDIENTS Modified Starch, Wild Mushroom Powder (15%), Spices (Dried Garlic, Dried Onion), Rice Flour, Salt, Cream Powder (from MILK), Flavourings, Sunflower Oil, MILK Proteins, Glucose Syrup (from WHEAT, Maize), Dried Skimmed MILK, Natural Flavouring, Herbs (Parsley, Rosemary, Thyme), Acid (Citric Acid), Colour (Plain Caramel), Rapeseed Oil, Flavour Enhancers (Disodium Guanylate, Disodium Inosinate). DIRECTIONS Store in a cool, dry place out of direct sunlight. MANUFACTURER CONTACT INFORMATION McCormick UK Ltd, Pegasus Way, Haddenham, Aylesbury, Bucks, HP17 8LB See more

Suitable for vegetarians. Add a dash of dry sherry and a handful of diced pancetta to the pan with the mushrooms. The Bella Italia chef suggests trying with single cream for a richer sauce. A rich and tasty sauce mix with wild mushroom, parsley and rosemary. We've partnered with the executive chef at Bella Italia and used our flavour expertise to develop a range for you to recreate your restaurant favourites at home. Enjoy!.