Refreshing lasting flavours
Serves
1
Prep time
10 Minutes
Cooking time
20 Minutes
Ingredients
- 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
Method
- 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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