Feed the family a hearty, nourishing meal that only takes half an hour to make with this creamy chicken pasta.
Ingredients
- 400g linguine
- cooking oil spray
- 3 chicken breast fillets, trimmed
- 1 leek, white part only, finely sliced
- 1 garlic clove, sliced
- 300ml cream
- 1/4 cup finely grated parmesan
- 1 1/2 cups frozen peas
- 1/4 cup roughly chopped dill
- Salt and black pepper
- Shaved parmesan, to serve
Method
- Step 1Cook the pasta in a large saucepan of boiling water according to packet instructions or until al dente. Drain and keep warm.
- Step 2Meanwhile, heat a non-stick frying pan over medium-high heat and spray with oil spray. Cook the chicken breasts for 5 minutes on each side or until golden and cooked through. Remove, set aside and cover to keep warm.
- Step 3Spray the frying pan with more oil spray and add the leek. Cook for 3 minutes or until softened, then add the garlic and cook for another minute.
- Step 4Stir in the cream and bring to the boil. Reduce the heat and simmer for 3-4 minutes or until the sauce has thickened slightly. Add the parmesan, peas, dill, salt and cracked black pepper and cook for another 2-3 minutes. Add the linguine and toss until warmed through and well combined.
- Step 5To serve, slice the chicken. Divide the linguine between serving bowls and top with chicken. Serve with shaved parmesan.
Nutrition
3554 kj
Energy
34g
Fat Total
20g
Saturated Fat
53g
Protein
195.75mg
Sodium
5g
Carbs (sugar)
80g
Carbs (total)
All nutrition values are per serve
- Author: Kate Murdoch
- Image credit: Oliver Ford
- Publication: Taste.com.au
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