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
Minty Pea & Chicken Pasta
with caramelised onion & a creamy bechamel sauce
Hands on Time: 25 - 40 minutes
Overall Time: 35 - 50 minutes
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
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
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
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
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!
Frequently Asked Questions
What is the preparation time for Minty Pea & Chicken Pasta?
The preparation time for Minty Pea & Chicken Pasta with caramelised onion & a creamy bechamel sauce is between 25 and 40 minutes.
What is the total time required to make Minty Pea & Chicken Pasta with caramelised onion & a creamy bechamel sauce?
The total time required to make Minty Pea & Chicken Pasta with caramelised onion & a creamy bechamel sauce 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?
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
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?
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
How many calories does Minty Pea & Chicken Pasta have?
740 calories
How much fat content does Minty Pea & Chicken Pasta have?
grams
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