Minted peas is a favourite side dish in Ireland. And with this easy recipe, you won’t need a four-leaf clover to ensure cooking success! Pops of green peas swim in a creamy sauce around al dente penne pasta and golden-cooked chicken.
Minty Pea & Chicken Pasta
Minty Pea & Chicken Pasta
with lemon juice & NOMU Provençal Rub
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
Ingredients:
- Chicken
- Free-range Chicken Breast
- Free-range Chicken Breasts
- Fresh Cream
- Fresh Mint
- Garlic Clove
- Garlic Cloves
- Lemon Juice
- NOMU Provençal Rub
- Onion
- Onions
- Peas
- Penne Pasta
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Blender
- Paper Towel
- Butter
PENNE PASTA
Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CREAMY PEA SAUCE
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 2-3 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the peas and the cream until heated through.
BLEND IT UP
In a blender, add ½ the sliced mint, ½ the lemon juice, and the Peas & cream mixture. Blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season and set aside.
GOLDEN, BUTTERY Chicken
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken breast dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, 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.
ALMOST THERE…
Add the pea sauce to the pot of cooked pasta. Toss until combined and return the pot to a medium heat. Loosen with a splash of the pasta water and re-heat, 2-3 minutes.
PASTA TIME!
Plate up the creamy pea pasta and top with the herby Chicken slices. Drizzle over the remaining lemon juice (to taste) 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, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CREAMY PEA SAUCE
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the peas and the cream until heated through.
BLEND IT UP
In a blender, add ½ the sliced mint, ½ the lemon juice, and the Peas & cream mixture. Blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season and set aside.
GOLDEN, BUTTERY Chicken
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, 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.
ALMOST THERE…
Add the pea sauce to the pot of cooked pasta. Toss until combined and return the pot to a medium heat. Loosen with a splash of the pasta water and re-heat, 2-3 minutes.
PASTA TIME!
Plate up the creamy pea pasta and top with the herby Chicken slices. Drizzle over the remaining lemon juice (to taste) 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, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CREAMY PEA SAUCE
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the peas and the cream until heated through.
BLEND IT UP
In a blender, add ½ the sliced mint, ½ the lemon juice, and the Peas & cream mixture. Blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season and set aside.
GOLDEN, BUTTERY Chicken
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, 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.
ALMOST THERE…
Add the pea sauce to the pot of cooked pasta. Toss until combined and return the pot to a medium heat. Loosen with a splash of the pasta water and re-heat, 3-4 minutes.
PASTA TIME!
Plate up the creamy pea pasta and top with the herby Chicken slices. Drizzle over the remaining lemon juice (to taste) 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, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
CREAMY PEA SAUCE
Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the peas and the cream until heated through.
BLEND IT UP
In a blender, add ½ the sliced mint, ½ the lemon juice, and the Peas & cream mixture. Blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season and set aside.
GOLDEN, BUTTERY Chicken
Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the Chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, 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.
ALMOST THERE…
Add the pea sauce to the pot of cooked pasta. Toss until combined and return the pot to a medium heat. Loosen with a splash of the pasta water and re-heat, 3-4 minutes.
PASTA TIME!
Plate up the creamy pea pasta and top with the herby Chicken slices. Drizzle over the remaining lemon juice (to taste) and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef!
Frequently Asked Questions
What is the preparation time for Minty Pea & Chicken Pasta?
The preparation time for Minty Pea & Chicken Pasta with lemon juice & NOMU Provençal Rub is between 25 and 40 minutes.
What is the total time required to make Minty Pea & Chicken Pasta with lemon juice & NOMU Provençal Rub?
The total time required to make Minty Pea & Chicken Pasta with lemon juice & NOMU Provençal Rub is between 35 and 50 minutes.
How many servings does Minty Pea & Chicken Pasta provide?
4 servings
What are the main ingredients in Minty Pea & Chicken Pasta?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Cream, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Provençal Rub, Onion, Onions, Peas, Penne Pasta
What is the nutritional information of Minty Pea & Chicken Pasta?
Calories: 802, Carbs: 95 grams, Fat: grams, Protein: 54 grams, Sugar: 11.6 grams, Salt: 310 grams
How do I prepare Minty Pea & Chicken Pasta?
CREAMY PEA SAUCE: Place a pan, with a lid, over medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 3-4 minutes (shifting occasionally). Add the grated garlic and fry until fragrant, 1-2 minutes (shifting constantly). Stir in a small splash of water to deglaze the pan and remove from the heat. Stir in the peas and the cream until heated through. BLEND IT UP: In a blender, add ½ the sliced mint, ½ the lemon juice, and the peas & cream mixture. Blend until smooth. Add water in 10ml increments until smooth and the desired consistency. Season and set aside. GOLDEN, BUTTERY CHICKEN: Return the pan, wiped down, to medium heat with a drizzle of oil. Pat the chicken breasts dry with paper towel. When the pan is hot, fry the chicken on one side until golden, 2-4 minutes. Flip, cover, 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. PASTA TIME!: Plate up the creamy pea pasta and top with the herby chicken slices. Drizzle over the remaining lemon juice (to taste) and garnish with the remaining mint. Finish it off with a crack of black pepper. Enjoy, Chef! ALMOST THERE…: Add the pea sauce to the pot of cooked pasta. Toss until combined and return the pot to a medium heat. Loosen with a splash of the pasta water and re-heat, 2-3 minutes. PENNE PASTA: Bring a pot of salted water to a boil for the pasta. Cook the pasta until al dente, 8-10 minutes. Drain, reserving a cup of pasta water, and toss through a drizzle of olive oil.
What should be prepared from my kitchen to make Minty Pea & Chicken Pasta?
Chicken, Free-range Chicken Breast, Free-range Chicken Breasts, Fresh Cream, Fresh Mint, Garlic Clove, Garlic Cloves, Lemon Juice, NOMU Provençal Rub, Onion, Onions, Peas, Penne Pasta
How many calories does Minty Pea & Chicken Pasta have?
802 calories
How much fat content does Minty Pea & Chicken Pasta have?
grams
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