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Creamy chicken and pea carbonara pasta
Creamy chicken and pea carbonara pasta
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Creamy, low-calorie chicken pasta, quick and easy, gluten-free.
Ingredients:
  • 200g chickpea spirals pasta (see tip)
  • 120g (3/4 cup) frozen peas
  • 150g sugar snap peas, halved diagonally
  • 250g chicken breast fillet, thinly sliced
  • 12 truss cherry tomatoes
  • 3 garlic cloves, crushed
  • 1/2 tsp chilli flakes
  • 1 egg
  • 60ml (1/4 cup) Cooking Cream
  • 52.50 gm fresh lemon juice
  • 25g (1/3 cup) finely grated parmesan
  • 80g baby rocket
Instructions:
  • Boil pasta in salted water per packet instructions until al dente. Add frozen peas and sugar snap peas for last 2 minutes. Keep 60ml (1/4 cup) pasta water. Drain pasta and return to pan.
  • Heat oil in a large non-stick frying pan over medium-high heat. Cook chicken and tomatoes, turning occasionally, until chicken is cooked through and tomatoes are slightly softened, about 2-3 minutes. Stir in garlic, chilli flakes, and lemon rind, and cook for 1 minute until fragrant. Remove from heat.
  • Combine the egg, cream, lemon juice, and half of the parmesan in a jug and whisk until smooth.
  • Combine the chicken mixture and egg mixture with the hot pasta, tossing quickly to coat in the sauce. If needed, add a bit of reserved cooking liquid. Add the rocket and toss to mix everything together. Serve the pasta garnished with the remaining parmesan.

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