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Chicken & Pasta in Creamy sauce

250g (9oz) fettucine (or other pasta of your choice)
1 tablespoon olive oil
1 medium brown onion, chopped finely
2 cloves garlic, crushed (I use dried equivalent)
1/2 cup chicken stock (or water with stock powder added)
1 tablespoon dijon mustard
1 cup cream
2 cups frozen peas, thawed
2 cups shredded cooked chicken (350g/12oz)
1/4 cup finely chopped fresh garlic chives (I didn't have any of those so I just used 1 tablespoon dried chives)

Cook pasta in large saucepan of boiling water, uncovered, until just tender.  Drain.
Meanwhile, heat oil in large saucepan (I used a wok); cook onion and garlic, stirring, until onion softens.  Add stock and mustard; bring to a boil.  Reduce heat; simmer, uncovered, 5 minutes.  Stir in cream; return mixture to a boil, then simmer again, uncovered, about 5 minutes or until sauce thickens slightly.
Stir in drained peas and chicken; stir over low heat until mixture is thoroughly hot and peas are cooked to your taste.
Place pasta and chives in pan with chicken and pea sauce; toss gently to combine.

Serves 4

Delicious!!

(From the Australian Women's Weekly Barbecue Chicken cookbook - you can use leftover barbecue chicken in this recipe if you wish!)
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Comments

jo said…
Hi Clara, thanks for visiting my blog, I'll be popping in to check out your recipes, I'm always looking for inspiration & if someone has tried something before you it is very helpful, Jo
PS I love fresh chives!
May 30, 2010 at 10:00 PM
Finding Joy said…
I make something very similar to this, I just add mushrooms (shh don't tell anyone!!). My sons love this one and it is quick to make.
June 14, 2010 at 8:04 PM
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