CREAMY CHICKEN & PEA CARBONARA PASTA

serves /

200g chickpea spirals pasta 120g (¾ cup) frozen peas 150g sugar snap peas, halved diagonally 2 tsp extra virgin olive oil 250g chicken breast fillet, thinly sliced 2 truss cherry tomatoes 3 garlic cloves, crushed ½ tsp dried chilli flakes 2 tsp finely grated lemon rind 1 egg ¼ cup light cream for cooking 2½ tbsp fresh lemon juice

cup finely grated parmesan 80g baby rocket

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 (¼ cup) pasta cooking liquid. Drain pasta. Return to pan. heat the oil in a large non-stick frying pan over medium- 4

prep /

15 minutes

cook /

10 minutes 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.

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

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 rocket and toss to combine. Serve pasta with the remaining parmesan.