Chicken, pea & basil linguine
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Time to make:
$4.25 per serve
(at time of publication)
Full ingredients list:
3 garlic cloves, finely chopped
2½ cups frozen minted peas
Half a store-bought barbecue chicken, flesh shredded; skin, fat and bones discarded
1 cup baby spinach
1 cup firmly packed small basil leaves (or chopped large leaves)
¹/³ cup pine nuts
¹/³ cup grated parmesan
Nutritional information (per serve)
Instructions and steps:
1 Bring a large saucepan of water to the boil. Add the linguine and cook as per packet instructions. Drain pasta, reserving ¾ cup of the cooking liquid; set aside.
2 Meanwhile, set a large non-stick frying pan over medium–high heat; spray with olive oil. Add garlic and peas to the pan; cook, stirring often, for 3–4 minutes. Put ½ cup of cooked peas in a small bowl and set aside. Reduce the heat to low and roughly mash the remaining peas.
3 Add reserved pasta to mashed peas with reserved cooked peas and chicken; season with cracked black pepper. Add roughly ½ cup of the reserved cooking liquid (or enough to ensure pasta is moist) with baby spinach; toss over low heat until spinach wilts. Toss basil leaves through pasta.
4 Divide the chicken, pea and basil linguine among four bowls. Scatter with pine nuts and grated parmesan, and serve.
About this recipe
First published: November 2018