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.