CHICKEN AND SUGAR SNAP PEA PASTA

Fairlady - - FARE SHARE -

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!

CHICKEN AND SUGAR SNAP PEA PASTA

Newspapers in English

Newspapers from South Africa

© PressReader. All rights reserved.