Dive into a plateful of delight! Tender chicken mince dances with vibrant peas in a luscious bed of fettuccine, all draped in a quick bechamel sauce. Dinner just got a whole lot more delicious!
Parsley, Pea & Chicken Pasta
Parsley, Pea & Chicken Pasta
with a quick bechamel sauce
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Chicken
- Fettuccine Pasta
- Free-Range Chicken Mince
- Fresh Parsley
- Low Fat Fresh Milk
- Onion
- Onions
- Peas
- Spiced Flour
- White Wine
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the peas and the wine. Simmer until the wine has evaporated. Season, and remove from the pan.
QUICK BECHAMEL
Return the pan to medium heat with 30g of butter. Once melted, vigorously whisk in the spiced flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly mix in the milk until thickened slightly (whisking continuously). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat.
JUST BEFORE SERVING
Add the bechamel and the mince to the pot with the drained pasta. Return to medium heat, mix to combine, and loosen with any remaining pasta water if it’s too thick. Cook until warmed through, 1-2 minutes. Remove from the heat, mix in the chopped parsley, and season.
TIME TO EAT
Make a bed of the loaded pasta and tuck in, Chef!
Fettuccine Pasta - 100g
Free-range Chicken Mince - 150g
Onion - 1
Peas - 50g
White Wine - 30ml
Spiced Flour - 30ml
Low Fat Fresh Milk - 100ml
Fresh Parsley - 5g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 3-4 minutes (shifting occasionally). Add the diced onions and fry until soft, 3-4 minutes. Add the peas and the wine. Simmer until the wine has evaporated. Season, and remove from the pan.
QUICK BECHAMEL
Return the pan to medium heat with 60g of butter. Once melted, vigorously whisk in the spiced flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly mix in the milk until thickened slightly (whisking continuously). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat.
JUST BEFORE SERVING
Add the bechamel and the mince to the pot with the drained pasta. Return to medium heat, mix to combine, and loosen with any remaining pasta water if it’s too thick. Cook until warmed through, 1-2 minutes. Remove from the heat, mix in the chopped parsley, and season.
TIME TO EAT
Make a bed of the loaded pasta and tuck in, Chef!
Fettuccine Pasta - 200g
Free-range Chicken Mince - 300g
Onion - 1
Peas - 100g
White Wine - 60ml
Spiced Flour - 60ml
Low Fat Fresh Milk - 200ml
Fresh Parsley - 10g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 4-5 minutes (shifting occasionally). Add the diced onions and fry until soft, 4-5 minutes. Add the peas and the wine. Simmer until the wine has evaporated. Season, and remove from the pan.
QUICK BECHAMEL
Return the pan to medium heat with 90g of butter. Once melted, vigorously whisk in the spiced flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly mix in the milk until thickened slightly (whisking continuously). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat.
JUST BEFORE SERVING
Add the bechamel and the mince to the pot with the drained pasta. Return to medium heat, mix to combine, and loosen with any remaining pasta water if it’s too thick. Cook until warmed through, 2-3 minutes. Remove from the heat, mix in the chopped parsley, and season.
TIME TO EAT
Make a bed of the loaded pasta and tuck in, Chef!
Fettuccine Pasta - 300g
Free-range Chicken Mince - 450g
Onions - 2
Peas - 150g
White Wine - 90ml
Spiced Flour - 90ml
Low Fat Fresh Milk - 300ml
Fresh Parsley - 15g
PERFECT PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain, reserving the pasta water, and toss through a drizzle of olive oil.
COOK THE MINCE
Place a pan over medium-high heat with a drizzle of oil. When hot, fry the mince and work quickly to break it up as it starts to cook. Fry until browned, 5-6 minutes (shifting occasionally). Add the diced onions and fry until soft, 4-5 minutes. Add the peas and the wine. Simmer until the wine has evaporated. Season, and remove from the pan.
QUICK BECHAMEL
Return the pan to medium heat with 120g of butter. Once melted, vigorously whisk in the spiced flour to form a roux. Cook out for 1-2 minutes (whisking constantly). Slowly mix in the milk until thickened slightly (whisking continuously). If the bechamel is too thick for your liking, loosen with the reserved pasta water. Remove from the heat.
JUST BEFORE SERVING
Add the bechamel and the mince to the pot with the drained pasta. Return to medium heat, mix to combine, and loosen with any remaining pasta water if it’s too thick. Cook until warmed through, 2-3 minutes. Remove from the heat, mix in the chopped parsley, and season.
TIME TO EAT
Make a bed of the loaded pasta and tuck in, Chef!
Fettuccine Pasta - 400g
Free-range Chicken Mince - 600g
Onions - 2
Peas - 200g
White Wine - 125ml
Spiced Flour - 120ml
Low Fat Fresh Milk - 400ml
Fresh Parsley - 20g
Woolies Products in this dish
