Name: Chicken and sugar snap pea pasta
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 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

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!

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Serves 4

Prep

Cook

20M

Total

25M

Ingredients

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

1.Cook pasta in a large saucepan of boiling water until just tender; drain.

2.Meanwhile, 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.

3.Stir cream, mustard, rind and juice into pan; cook, stirring, without boiling, for 5 minutes or until thickened slightly.

4.Toss pasta and spinach through sauce; sprinkle with nuts, season to taste.

We used tripoline lunghe, a long ribbon-shaped pasta with frilled edges. Any ribbon pasta can be used: fettuccine or pappardelle are fine.
Note

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