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

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Blender, Paper Towel, Butter

Minty Pea & Chicken Pasta

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

with lemon juice & NOMU Provençal Rub

Hands on Time: 25 - 40 minutes

Overall Time: 35 - 50 minutes

Download the Recipe for 2

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

Serves 1

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 - 100g
Onion - 1
Garlic Clove - 1
Peas - 50g
Fresh Cream - 40ml
Fresh Mint - 4g
Lemon Juice - 10ml
Free-range Chicken Breast - 1
NOMU Provençal Rub - 5ml

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, 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 - 200g
Onion - 1
Garlic Clove - 1
Peas - 100g
Fresh Cream - 80ml
Fresh Mint - 8g
Lemon Juice - 20ml
Free-range Chicken Breasts - 2
NOMU Provençal Rub - 10ml

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, 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 - 300g
Onions - 2
Garlic Cloves - 2
Peas - 150g
Fresh Cream - 125ml
Fresh Mint - 12g
Lemon Juice - 30ml
Free-range Chicken Breasts - 3
NOMU Provençal Rub - 15ml

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, 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!