Cream and Pea Chicken Pasta
I had a gorgeous cycle from Edinburgh to East Lothian to Knowes Farm where Hilary is as passionate about potatoes as I am about cycling and pasta! Hilary sells fresh eggs and I could see all the hens scooting about. She also sells a great selection of meats, cheese, cream and frozen vegetables and fruit. I wanted to make a simple dish, where it was easy to buy all the ingredients from one farm shop - and here it is! And which would fuel future cycle 25-mile cycle rides.
Ingredients
250g (8oz) Marshalls Twists Fusilli
275g (9oz) chicken breast, sliced into 1cm(1/2 inch) strips
1 lime, finely grated and juiced
25 g (1oz) butter
284mls (1/2 pint) double cream
50g (2oz) frozen peas
50g (2oz) Gruyere cheese, finely grated
Method
1. Cook the pasta according to the pack instructions. Drain and set aside
2. Toss the chicken breast strips with the finely grated lime. Melt the butter in a shallow pan over a medium heat, when the butter starts to sizzle add the lime-zested chicken, cook till the chicken has coloured and is cooked through.
3. Add the cream, stir gently and allow to simmer for three minutes till the cream has thickened.
4. Add the lime juice and the frozen peas and heat through, then add the cooked pasta.
5. Serve with grated Gruyere
Serves 4
Preparation and cooking time: 20 minutes. Freezing not recommended
