Creamy chicken, leek and pea pasta
Nutrition Info.(per serve)
1 cup frozen peas
1 medium head broccoli trimmed, cut into florets
olive oil spray
300g chicken breast fillets, thinly sliced
1 leek, white part only, thinly sliced
2 cloves garlic, crushed
1 teaspoon lemon zest
1/4 cup white wine
1/3 cup reduced-salt chicken stock
1/3 cup Philadelphia Light Cream for Cooking
2 teaspoons lemon juice
2 tablespoons chopped fresh chives
1/4 cup freshly grated parmesan cheese
Total fat 20g
Saturated fat 7g
Dietary fibre 10g
1 Cook spaghetti, according to packet instructions, in a large saucepan of boiling water until al dente. Add peas and broccoli for last 2 minutes of cooking time. Drain well and return to pan.
2 Meanwhile, spray a large non-stick frying pan with olive oil and set over medium-high heat. Add chicken and cook, turning, for 2-3 minutes, or until golden. Remove from pan and set aside.
3 Spray pan with olive oil again and set over medium heat. Gently cook leek for 5 minutes, or until soft. Add garlic and lemon zest and cook for 1 minute. Stir in wine, chicken stock and cooking cream and simmer for 2-3 minutes, or until liquid reduces by half. Return reserved chicken to pan with lemon juice and cook for 2-3 minutes, or until heated through (see tip).
4 Add chicken mixture, chives and half the parmesan to pasta saucepan. Toss to combine.
5 Divide pasta among 4 bowls and season with cracked black pepper. Scatter with remaining parmesan and serve.
Make it gluten free: Use gluten-free spaghetti and check stock is gluten free.
Reserve some pasta cooking water so you can use it to thin the sauce, if necessary.