Chef Mo Recipe
Chicken & Pea Pasta
A comforting homemade chicken and garden pea pasta with garlic, chilli, fresh herbs and Parmigiano Reggiano, gently simmered in a rich white wine and tomato sauce.
Prep Time
15 min
Cooking Time
45–50 min
Servings
1
Chef Mo
Chicken & Pea Pasta
A comforting homemade chicken and garden pea pasta with garlic, chilli, fresh herbs and Parmigiano Reggiano, gently simmered in a rich white wine and tomato sauce.
Prep
15 min
Cook
45–50 min
Serves
1
What you need
Ingredients
- 4 tablespoons olive oil
- 4 cloves garlic, finely chopped
- 1 fresh chilli, finely chopped
- 1 bunch fresh parsley, stems removed and leaves finely chopped
- 1 chicken breast
- Salt and black pepper
- 50ml white wine
- 200ml hot water
- Fresh basil, roughly chopped
- Fresh oregano, roughly chopped
- 4 teaspoons tomato purée
- 60g garden peas
- Pasta of your choice
- Parmigiano Reggiano, grated, to serve
How to make it
Method
1. Heat the olive oil
Add about 4 tablespoons of olive oil to a large pan over low heat.
2. Add the garlic
Peel and finely chop 4 cloves of garlic, then add them to the pan.
3. Add the chilli
Finely chop 1 fresh chilli and stir it into the pan. Tip: the end of the chilli with the seeds is the spiciest part, so only add it if you want extra heat.
4. Prepare the herbs
Roughly chop the fresh oregano and basil. Remove the thick stems from the parsley and finely chop the leaves.
5. Brown the chicken
Add 1 chicken breast to the pan and season with 2 pinches of salt and black pepper. Cook until the chicken is lightly golden.
6. Deglaze with white wine
Deglaze the pan with 50ml of white wine.
7. Add the water and herbs
Gradually add 200ml of hot water, then stir in the parsley, basil and oregano.
8. Stir in the tomato purée
Add 4 teaspoons of tomato purée and give everything a good stir.
9. Add the peas
Add 60g of garden peas.
10. Simmer the sauce
Cover the pan and let the sauce simmer gently over low heat for 45 minutes.
11. Cook the pasta
In the last 15 minutes of cooking the sauce, cook your pasta according to the packet instructions until al dente, firm to the bite.
12. Combine the pasta and sauce
Drain the pasta and add it to the sauce. Toss over very low heat, then cover the pan and let the pasta absorb the sauce for a minute or two.
13. Serve
Serve immediately with a final touch of grated Parmigiano Reggiano.
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