Chicken and sugar snap pea pasta
This nourishing chicken and sugar snap pea pasta is perfect for mid-week dinner ideas. Quick and easy, and packed with bags of mouth-watering flavour!
- 5 mins preparation
- 20 mins cooking
- Serves 4
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Ingredients
Chicken and sugar snap pea pasta
- 375 gram long frill-edged pasta
- 40 gram butter
- 1 bunch spring onions (400g), sliced thinly
- 1 clove garlic, crushed
- 300 gram sugar snap peas, trimmed
- 2 1/2 cup (425g) shredded cooked chicken
- 300 millilitre pouring cream
- 2 teaspoon wholegrain mustard
- 2 teaspoon finely grated lemon rind
- 2 tablespoon lemon juice
- 50 gram baby spinach
- 50 gram dry roasted almonds, chopped coarsley
Method
Chicken and sugar snap pea pasta
- 1Cook pasta in a large saucepan of boiling water until just tender; drain.
- 2Meanwhile, melt butter in a medium saucepan over medium heat; cook onion and garlic, stirring, for 4 minutes or until onion is soft. Stir in sugar snap peas and chicken.
- 3Stir cream, mustard, rind and juice into pan; cook, stirring, without boiling, for 5 minutes or until thickened slightly.
- 4Toss pasta and spinach through sauce; sprinkle with nuts, season to taste.
Notes
We used tripoline lunghe, a long ribbon-shaped pasta with frilled edges. Any ribbon pasta can be used: fettuccine or pappardelle are fine.
