Friday, 10 August 2012

Summer Veg Pasta with Chicken

Sometimes I get stuck in a rut with our dinners, making the same things every week so I thought I would try something new.  This was lovely, really light and clean tasting with all the fresh vegetables - I will definitely be doing this one again.  Plus the kids loved shelling the broad beans with me!

2 chicken breasts, diced
1 onion, chopped
1 clove garlic, chopped or crushed
150g creme fraiche
1 tsp mustard
20g Parmesan, grated
1 tbsp fresh chopped chives
1 tbsp fresh chopped mint
200g broad beans
200g peas
250g asparagus
300g pasta

Bring a pan of water to the boil and cook the broad beans for 3-4 mins.  Drain and remove outer skins.  

Heat some oil in a pan and cook the chicken for 5 mins.  Add the onion & garlic and cook for another 5 mins.  Stir in the creme fraiche, mustard, 3/4 of the cheese, the chives and the mint and cook for 2 mins (or until the chicken is cooked through).  

Cook the pasta according to packet instructions, adding the peas and asparagus for the last 2 mins.  Drain, keeping 200ml of the water.  Add the pasta, peas, beans, asparagus and the water to the chicken mixture and stir thoroughly.

Serve immediately with the remaining Parmesan sprinkled on top.

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