What are the main ingredients in Minty Pea & Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

What is the nutritional information of Minty Pea & Chicken Pasta?

Calories: 740, Carbs: 103 grams, Fat: grams, Protein: 56.7 grams, Sugar: 15.4 grams, Salt: 337 grams

How do I prepare Minty Pea & Chicken Pasta?

FINAL TOUCHES: Plate up the creamy pea pasta and top with the herby chicken slices. Drizzle over the lemon juice and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef! PENNE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil. SWEET ONIONS: Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover. GOLDEN CHICKEN: Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning. SILKY SAUCE: Return the pan to medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with a splash of water. Remove from the heat and season. ALL TOGETHER NOW: Add the peas, ½ the chopped mint, the caramelised onions, and the cooked pasta to the bechamel. Mix until the pasta is fully coated and the peas are warmed through. Loosen with a splash of water if it’s too thick. Season.

What should be prepared from my kitchen to make Minty Pea & Chicken Pasta?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Sugar/Sweetener/Honey, Butter, Paper Towel

Minty Pea & Chicken Pasta

Vibrant green peas dance in a luscious bechamel sauce, enveloping al dente penne pasta. Topped with perfectly golden-cooked herby chicken pieces.

Minty Pea & Chicken Pasta

with caramelised onion & a creamy bechamel sauce

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

Ingredients:

Cake Flour
Chicken
Free-range Chicken Breast
Free-range Chicken Breasts
Fresh Mint
Lemon Juice
Low Fat Fresh Milk
NOMU Provençal Rub
Onion
Onions
Peas
Penne Pasta

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Butter
Paper Towel

Serves 1

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SILKY SAUCE
Return the pan to medium heat with 10g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with a splash of water. Remove from the heat and season.
ALL TOGETHER NOW
Add the peas, ½ the chopped mint, the caramelised onions, and the cooked pasta to the bechamel. Mix until the pasta is fully coated and the peas are warmed through. Loosen with a splash of water if it’s too thick. Season.
FINAL TOUCHES
Plate up the creamy pea pasta and top with the herby chicken slices. Drizzle over the lemon juice and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef!

Penne Pasta - 100g
Onion - 1
Free-range Chicken Breast - 1
NOMU Provençal Rub - 5ml
Cake Flour - 10ml
Low Fat Fresh Milk - 100ml
Peas - 50g
Fresh Mint - 3g
Lemon Juice - 10ml

Download the Recipe

Serves 2

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 8-10 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SILKY SAUCE
Return the pan to medium heat with 20g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 1-2 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with a splash of water. Remove from the heat and season.
ALL TOGETHER NOW
Add the peas, ½ the chopped mint, the caramelised onions, and the cooked pasta to the bechamel. Mix until the pasta is fully coated and the peas are warmed through. Loosen with a splash of water if it’s too thick. Season.
FINAL TOUCHES
Plate up the creamy pea pasta and top with the herby chicken slices. Drizzle over the lemon juice and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef!

Penne Pasta - 200g
Onion - 1
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 10ml
Cake Flour - 20ml
Low Fat Fresh Milk - 200ml
Peas - 100g
Fresh Mint - 5g
Lemon Juice - 20ml

Download the Recipe

Serves 3

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 10-12 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SILKY SAUCE
Return the pan to medium heat with 30g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with a splash of water. Remove from the heat and season.
ALL TOGETHER NOW
Add the peas, ½ the chopped mint, the caramelised onions, and the cooked pasta to the bechamel. Mix until the pasta is fully coated and the peas are warmed through. Loosen with a splash of water if it’s too thick. Season.
FINAL TOUCHES
Plate up the creamy pea pasta and top with the herby chicken slices. Drizzle over the lemon juice and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef!

Penne Pasta - 300g
Onions - 2
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 15ml
Cake Flour - 30ml
Low Fat Fresh Milk - 300ml
Peas - 150g
Fresh Mint - 8g
Lemon Juice - 30ml

Download the Recipe

Serves 4

PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 10-12 minutes. Drain and toss through a drizzle of olive oil.
SWEET ONIONS
Place a pan (with a lid) over medium heat with a drizzle of oil and a knob of butter (optional). When hot, fry the sliced onion until caramelised, 12-15 minutes (shifting occasionally). At the halfway mark, add a sweetener. Remove from the pan, season, and cover.
GOLDEN CHICKEN
Return the pan to medium heat with a drizzle of oil. Pat the chicken dry with paper towel. When hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover with a lid, and fry until cooked through, 2-4 minutes. During the final 1-2 minutes, baste the chicken with a knob of butter and the NOMU rub. Remove from the pan and rest for 5 minutes before slicing and seasoning.
SILKY SAUCE
Return the pan to medium heat with 40g of butter. Once melted, vigorously whisk in the flour to form a roux. Cook out, 2-3 minutes (stirring constantly). Slowly whisk in the milk until the sauce thickens slightly. If the béchamel is too thick for your liking, loosen with a splash of water. Remove from the heat and season.
ALL TOGETHER NOW
Add the peas, ½ the chopped mint, the caramelised onions, and the cooked pasta to the bechamel. Mix until the pasta is fully coated and the peas are warmed through. Loosen with a splash of water if it’s too thick. Season.
FINAL TOUCHES
Plate up the creamy pea pasta and top with the herby chicken slices. Drizzle over the lemon juice and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef!