Name: Chicken, pea and mint fettuccine
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Yield: 4
Ingredients: 375 gram fettuccine pasta; 1/3 cup dry white wine; 300 millilitre carton thickened cream; 1 barbecued chicken, flesh shredded, bones and skin discarded; 250 gram sugar snap peas, trimmed; 1 cup frozen peas; 1/3 cup finely chopped mint; salad and crusty bread, to serve

Chicken, pea and mint fettuccine

Serves 4

Prep

10M

Cook

16M

Total

26M

Skip to Recipe

Ingredients

375 gram fettuccine pasta

1/3 cup dry white wine

300 millilitre carton thickened cream

1 barbecued chicken, flesh shredded, bones and skin discarded

250 gram sugar snap peas, trimmed

1 cup frozen peas

1/3 cup finely chopped mint

salad and crusty bread, to serve

Method

1.Cook pasta in a large saucepan of boiling, salted water for 8-10 minutes, according to packet instructions. Drain well. Return to pan.

2.Add wine to a large pan. Bring to boil. Reduce heat. Simmer until reduced by half. Stir in cream. Simmer for 2-3 minutes until thickened.

3.Blend in chicken and peas. Season to taste. Simmer for 2-3 minutes until chicken is heated through.

4.Toss hot wine sauce through pasta. Serve sprinkled with mint. Accompany with salad and crusty bread.

Serve the fettuccine with a little shaved parmesan if desired.
Note

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Ingredients

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