Poached Chicken Mint Peas and Pasta

By September 4, 2017June 29th, 2020Chicken, Pasta/Rice

Refreshing lasting flavours



Prep time

10 Minutes

Cooking time

20 Minutes


  • 1 cup water
  • 1 teaspoon Vegeta
  • pinch salt
  • 1 boneless chicken thigh
  • 1 cup pasta, (I used fettuccine)
  • 25 ml dry white wine
  • 80ml thicken cream
  • ¼ cup stock or water (*reserved)
  • ¼ cup frozen peas
  • ¼ cup sugar snap peas, sliced diagonally
  • 1 tablespoon shredded mint
  • Parmigiano-Reggiano (Parmesan cheese) shaved

  Garnish with small mint leaves


  • Bring water to the boil, add Chicken thigh, Vegeta and salt and cook for 10 – 15 minutes until cooked through. *Reserve the stock for Pasta
  • Remove the chicken and slice thinly
  • Cook pasta (according to packet) in the reserved stock (I like to use 2 minute fettuccine)
  • Reserve about ¼ cup of this water for the sauce, then drain the pasta, don’t rinse
  • Place the wine in the saucepan and bring to boil, add cream and reserved stock bring back to boil and reduce to a simmer. Add chicken, mint, peas and sugar snaps and cook for 2-3  minutes
  • Season to taste
  • Top with shaved cheese and mint leaves

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