CREAMY CHICKEN AND PEA PASTA
Hands-on time: 30 minutes Total time: 30 minutes Makes: 4 servings
Pleasing everyone at the dinner table can be a challenge, but with the winning combination of chicken and pasta, this dish is sure to be a hit. This is a great way to use up leftover breasts and thighs, or you can buy a rotisserie chicken at the grocery store for a fast weeknight meal. Add pepper to taste.
2 tbsp unsalted butter
1 small onion, thinly sliced
1 clove garlic, minced
2 tbsp all-purpose flour
1 cup sodium-reduced chicken broth
1 cup evaporated milk
1 tbsp grainy mustard
2 cups cubed cooked chicken
1 cup frozen peas
340 g farfalle
In large skillet, melt butter over medium heat; cook onion, stirring occasionally, until golden, about 7 minutes. Add garlic; cook, stirring, for 1 minute. Sprinkle in flour; cook, stirring, until light golden, about 1 minute.
Whisk in broth, milk and mustard; cook, stirring occasionally, until slightly thickened, about 3 minutes. Stir in chicken, peas and salt; cook, stirring, until warmed through, about 2 minutes.
Meanwhile,salted water, in cook large pasta saucepan accordingof boiling to package instructions for al dente. Reserving ¼ cup of the cooking liquid, drain. Return pasta to pan. Add chicken mixture; toss to coat. Gradually stir in enough of the reserved cooking liquid to reach desired consistency.
per serving: about 611 cal, 39 g pro, 14 g total fat (6 g sat. fat), 80 g carb (6 g dietary fibre, 10 g sugar), 83 mg chol, 623 mg sodium, 513 mg potassium. % RD I: 20% calcium, 35% iron, 17% vit A, 42% vit C, 94% folate.