Recipe : Chicken Pasta

2 portions of chicken breast from Hudson Meats cut into 1 inch pieces
380g bowtie pasta
1 tbsp olive oil
4 cloves minced garlic
120g frozen green peas
1 bunch asparagus cut into 2inch pieces
2 tsp finely grated lemon rind
Juice from ½ lemon 
300ml thickened cream
30g grated pecorino from Hudson Meats 
1 1/2 tsp salt
1 tsp pepper and to serve with
½ cup fresh basil and to serve with


  1. Cook pasta in a pan of boiling salted water (following packet directions). Reserve 2 tbsp of pasta water. Drain and set aside
  2. Heat olive oil in a large frying pan, add chicken. Season with salt and pepper. Cook for 3 minutes.
  3. Add garlic, peas and asparagus. Sauté for a minute.
  4. Stir in the cream, lemon rind and reserved pasta water. Bring to a simmer.
  5. Add pasta, fresh basil, lemon juice and half of the pecorino. Toss to combine
  6. Serve pasta into bowls. Top with remaining pecorino, pepper and basil. 


Recipe by Sarah Ahmed : @nourish.glow.repeat

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