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Creamy chicken and pea carbonara pasta

This creamy chicken pasta is surprisingly low in calories as well as being quick, easy and gluten-free.

Creamy chicken and pea carbonara pasta

Ingredients

200g chickpea spirals pasta (see tip)
120g (3/4 cup) frozen peas
150g sugar snap peas, halved diagonally
2 teaspoons extra virgin olive oil
250g chicken breast fillet, thinly sliced
12 truss cherry tomatoes
3 garlic cloves, crushed
1/2 teaspoon dried chilli flakes
2 teaspoons finely grated lemon rind
1 egg
60ml (1/4 cup) light cream for cooking
2 1/2 tablespoons fresh lemon juice
25g (1/3 cup) finely grated parmesan
80g baby rocket

Step 1
Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the frozen peas and sugar snap peas for the last 2 minutes of cooking time. Reserve 60ml (1/4 cup) pasta cooking liquid. Drain pasta. Return to pan.

Step 2
Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken and tomatoes, turning, for 2-3 minutes or until the chicken is cooked through and tomatoes are softened slightly. Add the garlic, chilli flakes and lemon rind and cook, stirring, for 1 minute or until aromatic. Set aside.

Step 3
Whisk the egg, cream, lemon juice and half the parmesan in a jug until combined.

Step 4
Add the chicken mixture and egg mixture to the hot pasta. Quickly toss to coat in the sauce, adding a little reserved cooking liquid, if necessary. Add the rocket and toss to combine. Serve pasta scattered with the remaining parmesan.

Creamy chicken and pea carbonara pasta Creamy chicken and pea carbonara pasta Reviewed by Adwarmha on January 29, 2019 Rating: 5

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