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!

  • 5 mins preparation
  • 20 mins cooking
  • Serves 4
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Chicken and sugar snap pea pasta
  • 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
  • 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.