British chicken and vegetable pasta

British veg meets Italian pasta in this tasty supper. This recipe contains 2 of your 5-a-day.

Serves: 4

Preparation time:  15 minutes

Cooking time:  15 minutes

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You will need

  • 1 tablespoon olive oil by Sainsbury's
  • 400g diced British chicken breast by Sainsbury's
  • 1 onion, peeled and finely chopped
  • 1 garlic clove, peeled and finely chopped
  • 150g Sainsbury's British half fat crème fraîche
  • 1 teaspoon wholegrain mustard by Sainsbury's
  • 20g Sainsbury's Italian Parmigiano Reggiano, grated
  • 1 tablespoon fresh chives, chopped
  • 1 tablespoon fresh mint, chopped
  • 200g frozen British broad beans by Sainsbury's
  • 300g Sainsbury's gigli pasta
  • 200g frozen British garden peas by Sainsbury's
  • 250g fresh British asparagus, trimmed and cut into 3cm lengths
  • 1 lemon, to serve
  • Freshly ground black pepper, to serve
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Recipe Information

Step by step guide to making British chicken and vegetable pasta

  1. Heat the oil in a pan and cook the chicken for 5 minutes. Add the onion and garlic, then cook for a further 5 minutes.
  2. Stir in the crème fraîche, mustard, ¾ of the cheese, the chives and the mint, then cook for 2 minutes until the chicken is cooked through with no pink remaining.
  3. Meanwhile, bring a pan of water to the boil and add the broad beans. Cook for 2 minutes, drain and remove the skins.
  4. Bring another large pan of water to the boil, add the pasta and cook for 8-10 minutes, adding the peas and asparagus for the last 2 minutes. Drain, reserving 200ml of the water.
  5. Tip the pasta, peas, beans, asparagus and the water into the chicken mixture and stir to combine.
  6. Season with freshly ground black pepper and serve with a squeeze of lemon juice and the remaining cheese.

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Nutritional information for British chicken and vegetable pasta

Nutritional information for British chicken and vegetable pasta

Nutrition type per serving
Calories 636 kcal
Total Fat 16.3g
Saturated Fat 7.2g
Salt 0.46g
Sugar 9.3g

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