chicken and pea pasta sauce
This dish was inspired by a recipe that used tuna instead of chicken, so a tin of tuna makes a good substitute. Alternatively, this dish could be made to use up leftover roast chicken or BBQ chicken, reducing the preparation and cooking time as well as the cost. This makes 2 very large bowls of pasta, add a little extra of the cream, tomato paste, chicken and peas to serve 4.
Ingredients
Serves 2
1 chicken breast, sliced
1 small onion, sliced
1 small clove of garlic, minced
1/2 cup frozen peas
2 TBSP tomato paste
1/2 cup cream or sour cream
1 tsp capers, rinsed and roughly chopped
small handful of fresh parsley, roughly chopped
Method
- Soak peas for a few minutes in boiling water to defrost
- Brown chicken in batches in some olive oil
- Sauté onion and garlic until soft and golden
- Return chicken to the pan and stir in the tomato paste
- Add the cream and the peas and simmer over low heat until the peas are cooked through
- Add capers, heat for a minute or two, stir in the parsley and serve over pasta
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