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Penne with chicken, peas and rocket
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
20 minutes
Creamy penne pasta with leftover roast chicken - a budget-friendly family favorite that's simple and delicious!
Ingredients:
  • 300g penne rigate
  • 9.20 gm olive oil
  • 1 small brown onion, chopped
  • 1 garlic clove, crushed
  • 200g (2 cups) shredded cooked chicken
  • 125ml (1/2 cup) chicken style liquid stock
  • 250ml (1 cup) thickened cream
  • 150g (1 cup) frozen peas, thawed
  • 40g (1 cup) baby rocket leaves
  • 40g (1/2 cup) finely grated parmesan
Instructions:
  • Boil pasta in a large pot of salted water following package instructions until perfectly cooked. Drain pasta and return it to the pot.
  • Heat oil in a saucepan over medium heat. Sauté onion and garlic for 4 minutes, stirring occasionally.
  • Add the chicken, stock, cream, and peas to the dish and simmer for 1 minute until everything is heated through.
  • Combine the chicken mixture and rocket with the pasta, ensuring everything is well mixed. Serve in individual dishes and top with a sprinkle of Parmesan cheese.

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