CHICKEN AND SUGAR SNAP PEA PASTA
Serves 4 Prep + cook time: 25 minutes
• 375g long frill-edged pasta • 40g butter • 1 bunch spring onions (400g), sliced thinly • 1 clove garlic, crushed • 300g sugar snap peas, trimmed • 2½ cups (425g) shredded cooked chicken • 300ml pouring cream • 2 tsp wholegrain mustard • 2 tsp finely grated lemon zest • 2 tbsp lemon juice • 50g baby spinach • 50g dry roasted almonds,
chopped coarsely
1. Cook the pasta in a large saucepan of boiling water until just tender; drain.
2. Meanwhile, melt the butter in a medium saucepan over medium heat; cook the onion and garlic, stirring, for 4 minutes or until the onion is soft. Stir in the sugar snap peas and the chicken.
3. Stir the cream, mustard, zest and juice into the pan; cook, stirring, without boiling, for 5 minutes or until thickened slightly.
4. Toss the pasta and baby spinach through the sauce; sprinkle with the nuts and season to taste.
TIP We used tripoline lunghe, a long ribbon-shaped pasta, with frilled edges. Any ribbon pasta can be used: fettuccine or pappardelle are fine. You could also use leftover Christmas turkey for this recipe!