Creamy chicken, leek and pea pasta

Serves: 4
Time to make: 30 mins

Total cost: $ 18.80 / $ 4.70 per serve

(at time of publication)

Ingredients
Nutrition Info.(per serve)

250g spaghetti
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

Nutrition Info

Kilojoules 2450kJ
Calories 585cal
Protein 42g
Total fat 20g
Saturated fat 7g
Carbohydrates 65g
Sugars 16g
Dietary fibre 10g
Sodium 330mg
Calcium 500mg
Iron 3.5mg

Instructions

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.

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