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.
(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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