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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">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
Chicken/" title="View all our recipes with Chicken at eCook">Chicken/free-range-chicken-mince/" title="View all our recipes with Free-Range Chicken Mince at eCook">Free-Range Chicken Mince - 600g
Onions - 2
Peas - 200g
White Wine - 125ml
Spiced Flour - 120ml
Low Fat Fresh Milk - 400ml
Fresh Parsley - 20g
Frequently Asked Questions
What is the preparation time for Parsley, Pea & Chicken Pasta?
The preparation time for Parsley, Pea & Chicken Pasta with a quick bechamel sauce is between 20 and 35 minutes.
What is the total time required to make Parsley, Pea & Chicken Pasta with a quick bechamel sauce?
The total time required to make Parsley, Pea & Chicken Pasta with a quick bechamel sauce is between 30 and 45 minutes.
How many servings does Parsley, Pea & Chicken Pasta provide?
4 servings
What are the main ingredients in Parsley, Pea & Chicken Pasta?
Chicken, Fettuccine Pasta, Free-Range Chicken Mince, Fresh Parsley, Low Fat Fresh Milk, Onion, Onions, Peas, Spiced Flour, White Wine
What is the nutritional information of Parsley, Pea & Chicken Pasta?
Calories: 828, Carbs: 109 grams, Fat: grams, Protein: 48.2 grams, Sugar: 15.6 grams, Salt: 550 grams
How do I prepare Parsley, Pea & Chicken Pasta?
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!
What should be prepared from my kitchen to make Parsley, Pea & Chicken Pasta?
Chicken, Fettuccine Pasta, Free-Range Chicken Mince, Fresh Parsley, Low Fat Fresh Milk, Onion, Onions, Peas, Spiced Flour, White Wine
How many calories does Parsley, Pea & Chicken Pasta have?
828 calories
How much fat content does Parsley, Pea & Chicken Pasta have?
grams
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