eCook Meal
Parsley, Pea & Chicken Pasta
with a quick bechamel sauce
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!
Serving guide
Choose your portion size.
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!
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!
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!
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!
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R222.32
for 4 servings · R55.58 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
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Fresh Parsley needs 20 gGarlic and Parsley Bruschetta 150 g 150 g at R56.99 · 13% of packR7.60
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Low Fat Fresh Milk needs 400 mlFresh Low Fat Milk 2 L 2 L at R38.99 · 20% of packR7.80
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Peas needs 200 gSplit Pea Soup Mix 750 g 750 g at R42.99 · 27% of packR11.46
-
Fettuccine Pasta needs 400 gFettuccine Pasta 250 g 250 g at R54.99 · 1.60× packR87.98
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White Wine needs 125 mlWhite Wine Vinegar 250 ml 250 ml at R44.99 · 50% of packR22.50
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Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
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Free-range Chicken Mince needs 600 gFree Range Chicken Mince 1 kg 1 kg at R129.99 · 60% of packR77.99
Not in the Woolies basket — source these elsewhere:
- Spiced Flour
Shopping
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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, Chicken Mince, Fettuccine Pasta, Milk, Onion, Parsley, Pea, 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?
TIME TO EAT: Make a bed of the loaded pasta and tuck in, Chef! 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. 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.
What should be prepared from my kitchen to make Parsley, Pea & Chicken Pasta?
Chicken, Chicken Mince, Fettuccine Pasta, Milk, Onion, Parsley, Pea, 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