DREAMY, CREAMY PASTA PACKS PUNCH

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 (¾ 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

½ teaspoon chilli flakes

2 teaspoons finely grated lemon rind 1 egg

60ml (¼ cup) Bulla Cooking Cream

2 ½ tablespoons fresh lemon juice 25g (1/3 cup) finely grated parmesan 80g baby rocket

Method 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 (¼ 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.

Recipe notes

You can now find a range of pastas made with pulses at the supermarket. They’re generally gluten-free and they’re higher in protein and fibre than regular pasta for a healthier choice.