WHAT YOU'll NEED

• 1

  can (290g) PREGO® Black Pepper Sauce
• 300g

  PREGO® Spiral OR Prego High-Fibre Tri-colour Spiral
• 25g

  dried shiitake mushrooms, soaked for 20 minutes until softened
• 10g

  dried black fungus, soaked for 20 minutes until softened
• 2

  tablespoon vegetable oil
• 3

  spring onions, sliced (separate white and green parts)
• 3

  cloves garlic, finely chopped
• 2

  tablespoon ginger, finely chopped
• 500g

  chicken thigh fillets, thinly sliced
• 1

  tablespoon dark soy sauce
• 1

  tablespoon light soy sauce
• 1

  teaspoon sesame oil

HOW TO MAKE IT

• 1

  Cook Prego spiral pasta in a large pan of boiling, salted water, according to packet directions. Drain shitake mushrooms and black fungus and sliced thinly.
• 2

  Heat oil in a large saucepan and cook white part of spring onion, garlic, and ginger until golden brown. Add chicken, turn up the heat to high and cook until chicken is firm. Add mushrooms and cook for 2-3 mins.
• 3

  Add Prego Black Pepper Sauce, ½ cup water, dark and light soy sauces and sesame oil. Bring to the boil and simmer for a further 2-3 minutes
• 4

  Stir in pasta, mix well and serve garnished with sliced (green) spring onion.