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Chicken pasta with peas and creamy mustard |

chicken and pea pasta

Chicken and pea pasta

If you only have about 15 minutes to spare for dinner and feel like a chicken pasta that is very satisfying and offers a creamy, delicious sauce, then you are going to want to try this chicken pasta recipe. The sauce is a very unusual blend of cream with a hint of mustard that goes so well with the chicken that I can’t imagine why it is not seen in restaurants. ( for 4 people)

What you need

250g dry pasta, spaghetti or tagliatelle but any pasta will work
Olive oil
1 medium onion finely chopped or grated
1 teaspoon crushed garlic
1/2 cup white wine
1 tablespoon Dijon mustard
1 cup fresh cream
2 cups peas (frozen and thawed)
2 cups or about 350g cooked chicken cubed or shredded
The process

Place your pasta in a large pot of salted water letting it boil until cooked while you prepare the sauce.

You can either poach the chicken by cutting it up and placing the pieces into some boiling chicken stock for about 2 minutes or simply stir fry the pieces until white. Set the cooked chicken aside.

In another pan on a medium heat cook the onions until transparent and soft, try not to let them brown. Add the garlic and stir for about a minute. Now add the wine and the mustard, put the heat on high and bring to the boil.

As soon as it boils, reduce the heat to medium low and allow to simmer for about 5 minutes to reduce the liquid. Stir in the cream and allow it to continue simmering for another 5 minutes or until the sauce begins to thick slightly.

Add the chicken and peas (make sure you have thawed the peas properly and that they are free of any water) and simmer for another 2 minutes until the mixture is hot.

Your pasta and your sauce should be ready at about the same time, so now drain your pasta and add it to the chicken and pea sauce, toss it to coat the pasta and you are done.


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23 Responses to “Chicken pasta with peas and creamy mustard”

  1. Keta Pretorius says:

    Even though I downloaded this recipe a while ago, I made it for the first time tonight. I followed the recipe to the tee (as I normally do, otherwise I can’t really comment!!!) HOWEVER, I only used 200g screw noodles and roasted chicken breasts, skin on, bone in, salted and peppered. Graham, I can only say, SUBERB, ABSOLUTELY FANTASTIC. I served it with a mixed green salad. It tastes………… Romantic! Thank you, thank you!

  2. Puseletso says:

    if i dnt have white wine could i leave it out when trying this recipe?

    • Graham says:

      Hi Pusuletso, you can leave it out but you will need some additional liquid. Best to use something like verjuice available at woolies or even a little apple juice. Happy days G

  3. Nisha says:

    Hi

    You have awesome recipes. Plan to try this one this weekend.

    Just regarding the mustard…..we make pumpkin using mustard seeds (red/black) colour. Is the mustard used in this recipe the same or in a powder form?

    Awesome website. And a real pleasure meeting an awesome cook like you and esp one who takes the time to read and respond to every message.
    Your site will go well recommended from me.

    Nisha

    • Graham says:

      Hi Nisha, the mustard is a bottled granular mustard, not hot. Look in the Mustards for a granular Dijon.
      Thanks so much for your recommendations, it has been a food journey worth every minute and the comments make it all worthwhile, happy days G

  4. Nicci says:

    Hi Graham
    Tried this one last night, hubby says it’s a keeper, thanks. Trying to find something different, tasty and easy for suppers is often a mission.
    I definately used the wine and I used some in the recipe (LOL)

  5. Leigh-Anne says:

    Hi Graham

    I have recently come across this website and I will certainly be trying some of your interesting recipes. I have just been given a slow cooker and was wondering if you could recommend a cookery book for some new ideas for the slow cooker. I did receive a small instruction book with only a few basic ideas.
    Thanks Leigh

  6. Veronica says:

    Best pasta I’ve ever made, I totally loved it and so did my guests! Thank you lots!

  7. tshidi says:

    Hi Graham! Just wanted 2 ask, is there something that i can the wine with? And the mustard, would any other do? I was just browsing & fortunately found this site. Im glad i did, Im already in love with it. I love the fact that you respond to any question or comment. Thanks!

    • Graham says:

      Hi Tshidi, so glad you found us, the best substitute for wine in any recipe is verjuice which is available at Woolworths or a good deli. For the mustard, you can use any mustard but you don’t want anything too strong and remember to taste if you use a different mustard, start of with a little and then add ubril you get the right flavour. Have a wonderful weekend G

  8. Cilla says:

    Hi Graham,

    Seeing that I don’t know much about Wine, which do you recommend me to buy and use with those Recpies that require Wine in them?

    Thanks.
    Cilla

    • Graham says:

      Hi Cilla, great wine is like mothers milk for those of us that love great wine…. Always keep a bottle or two of red and white wine for cooking, you seldom use more than about a glass of wine in any recipe. Cheers for now G

  9. Lilanie says:

    Hi Graham

    Do you have lasagne recipes. The ones on the lasagne sheet boxes is so “dull”

    L

  10. Veronica says:

    I’m definately trying this one out tonight! Yummmy!

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