- Boil chicken in water until tender, strain and shred into long strand. Set aside 1 litre chicken stock.
- Heat oil in pan and sauté blended paste until fragrant.
- Add stock, Kimball Tomato Soup, Kimball Tomato Puree, sweet potatoes and seasoning.
- When gravy boils, simmer for 5 minutes.
- Serve with Kimball Angel Hair, shredded chicken and garnishing.