Chicken, pea and asparagus tagliatelle
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Time to make:
$4.20 per serve
(at time of publication)
Full ingredients list:
250g tagliatelle pasta
2 bunches asparagus, trimmed, cut into 2cm lengths
300g sugar snap peas, trimmed
2 teaspoons olive oil
400g lean chicken mince (See HFG Tip below)
2 cloves garlic, crushed
3 teaspoons lemon zest
1/2 cup reduced-salt chicken stock
1/4 cup chopped fresh dill, to serve
1/3 cup grated parmesan, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1 Cook pasta in a large saucepan according to packet instructions, adding trimmed asparagus and sugar snap peas for last minute of pasta cooking time; drain well, return to saucepan and cover.
Step 2 Meanwhile, heat olive oil in a large non-stick frying pan set over high heat. Add chicken mince and cook, stirring, for 4–5 minutes, or until golden and cooked through. Add garlic and lemon zest to pan; cook for 1 more minute, or until fragrant. Stir chicken mixture into saucepan of pasta and vegies.
Step 3 Add chicken stock to saucepan. Reduce heat to low. Stir mixture until a light sauce forms; season with cracked black pepper.
Step 4 Scatter chicken tagliatelle with dill and parmesan, and serve.
To make your own mince, pulse chopped skinless chicken breast fillets in a food processor until a mince forms.
About this recipe
First published: November 2014