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Creamy chicken, pea and leek linguine
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Quick and easy creamy chicken pasta dish perfect for a family meal.
Ingredients:
  • 400g linguine
  • cooking oil spray
  • 3 chicken breast fillets, trimmed
  • 1 leek, white part only, finely sliced
  • 1 garlic clove, sliced
  • 300ml cream
  • 62.50 ml finely grated parmesan
  • 375.00 ml frozen peas
  • 62.50 ml roughly chopped dill
  • Salt and black pepper
  • Shaved parmesan, to serve
Instructions:
  • Boil the pasta in a large saucepan of water until it's al dente per package directions. Drain and set aside.
  • Heat a non-stick frying pan over medium-high heat and lightly coat it with oil spray. Cook the chicken breasts for 5 minutes per side or until they are golden and fully cooked. Set aside, cover, and keep warm.
  • Drizzle the pan with a touch more oil spray and sauté the leek until softened, about 3 minutes. Stir in the garlic and cook for an additional minute.
  • Combine the cream and bring it to a boil, then lower the heat and let it simmer for 3-4 minutes until slightly thickened. Mix in the parmesan, peas, dill, salt, and cracked black pepper, cooking for an additional 2-3 minutes. Add the linguine and toss until warmed through and thoroughly mixed.
  • Slice the chicken and arrange it over the linguine in serving bowls. Garnish each dish with shaved parmesan before serving.

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