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Monday, May 24, 2010

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


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


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!

Jo 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.