Not all recipes need to be passed on for generations for them to feel like a taste of home.
For me ‘home’ is where I feel comfortable and there is nothing more comfy than this rich creamy chicken and pea pasta.
So get comfy and enjoy x
Do the children eat it?
They sure do! The flavours aren’t too complicated making this dish a great family favourite meal.
Substitutions;
No fresh cream?
Don’t worry – you could use double cream, UHT cream stored on your pantry shelf (I always grab a couple at the supermarket just for this reason) or coconut cream.
No chicken?
Make it a vegetarian meal. It will still be very delicious.
No frozen peas?
Easy, substitute with broccoli or green peas.
You will need;
Butter
Cream
Sour Cream
Milk
Chicken thighs
Frozen peas
Zest of one lemon
Salt and pepper
Pappardelle pasta (or pasta of your choice)
Creamy Chicken and Pea Pasta
A delicious quick and easy creamy pasta dish for the family
- 25 grams butter
- 1 cup cream ((250 mls))
- 2 tbsp sour cream
- 2-4 tbsp milk ((used to thin the sauce))
- 3-4 chicken thighs ((chopped))
- 2 cups frozen peas
- 1 lemon zested
- salt and pepper ((season to taste))
- 200 grams pappardelle pasta ((or pasta of your choice))
Put a pot of water onto boil while you heat your skillet. Remember salt the water.
Place the butter in the hot skillet, and brown the chicken on each side. Season with salt and pepper.
Once the chicken is cooked, take the chicken out and set it aside. Wipe the skillet out of any excess butter.
Place the cream and sour cream into the skillet, and stir until a sauce forms.
Add the peas and lemon zest, and stir through the sauce.
Return the chicken to skillet and stir through all the goodness.
If you feel your sauce is too thick you could add a little milk while your pasta cooks.
Place the pasta into the boiling water and cook al dente. Use tongs to add the pasta to the sauce.
Let all the water drip into the skillet as you transfer the pasta (this will add to the sauce)
Serve with crunchy bread or on it’s own. Enjoy