Name: Pappardelle with chicken and peas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Ingredients: 250 gram cherry tomatoes, halved; cooking oil spray; 375 gram pappardelle; 2 tablespoon vegetable or olive oil; 250 gram button mushrooms, thinly sliced; 1 clove garlic, crushed; 300 millilitre cream; 1 cup frozen peas, thawed; 1/2 small barbecued chicken, bones and skin discarded, meat thickly shredded; 2 tablespoon lemon juice; 1/3 cup shaved parmesan; 1/4 cup chopped flat-leaf parsley

Ingredients

250 gram cherry tomatoes, halved

cooking oil spray

375 gram pappardelle

2 tablespoon vegetable or olive oil

250 gram button mushrooms, thinly sliced

1 clove garlic, crushed

300 millilitre cream

1 cup frozen peas, thawed

1/2 small barbecued chicken, bones and skin discarded, meat thickly shredded

2 tablespoon lemon juice

1/3 cup shaved parmesan

1/4 cup chopped flat-leaf parsley

Method

1.Preheat oven to 180°C/160°C fan forced. Line a baking tray with baking paper. Place tomato on prepared tray. Spray with oil. Bake, 10-15 minutes, or until tender.

2.Meanwhile, cook pasta in a large saucepan of boiling salted water, 10-12 minutes, or until tender. Drain, return to pan. Cover to keep warm.

3.Heat oil in a large frying pan over moderate heat. Add mushroom, cook and stir, 3 minutes, or until softened. Add garlic and cream. Bring to boil. Reduce heat. Simmer, uncovered, stirring occasionally, 3 minutes.

4.Add peas, chicken, juice, half the cream sauce and half the tomatoes. Cook and stir, 2 minutes, or until heated. Add remaining sauce to pasta, toss to combine. Divide pasta among serving bowls. Top pasta with parmesan, the remaining tomato and parsley.

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Ingredients

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