Recipes

The Wursthutte

Grilled Chicken Pasta

How to prepare

Click the buttons below to scroll down to see how to prepare the recipe:

IngredientsMethod
The Wursthutte
The Wursthutte

Ingredients

1

Grilled chicken breast

60 g

Baby peas frozen

20 g

Parmesan cheese grated

10

Large fresh basil leaves torn into pieces

1

Small chilli seeds removed and finely sliced (optional)

50 ml

Good olive oil

200 g

Pasta your favourite

12

Kalamata olives

12

Large cherry tomatoes cut in half

1 clove

Garlic

30 ml

Oil

To Taste

Salt

Squeeze

Lemon juice

To Taste

Cracked pepper
The Wursthutte
The Wursthutte

Method

  • Cook pasta in boiling salted water, drain well
  • Reheat chicken placing the whole bag in simmering water for 5 minutes
  • Carefully open the bag and pour the juices into a container
  • Slice the chicken and keep warm
  • Heat a fry pan add 30 ml of oil, chilli and garlic cock until fragrant
  • Add olives, tomatoes and peas, cook for 2 minutes
  • Add the chicken juices and a squeeze of lemon juice
  • Add the pasta, chicken and parmesan cheese, toss well
  • Pour in the olive oil, season with salt and cracked pepper
  • Mix through the torn basil leaves and serve immediately
The Wursthutte

Meet Stephan Muller
The Wursthütte owner since 2013.

Old Werner Muller started the Wursthütte Butcher Shop in Malvern more than 35 years ago. His goal was to produce the most authentic sausages for his Australian customers. His quality standards were extremely high. The Wurst (sausage) had to be so perfect that you could sell it in any European butcher shop from Zurich to Vienna. Werner’s nephew, Stephan Muller, arrived from Luzern Switzerland thirteen years ago to help out his uncle. He always wanted to learn this traditional craft from him. Stephan, a sixth-generation Butcher, later became the owner of the Wursthutte in 2013. Today, Stephan continues the family legacy in a very competitive market.

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