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