Penne with chicken, peas and rocket
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How to make Penne with chicken, peas and rocket
Yield = 4Prep time: 0:10
Cook time: 0:10
Total time: 0:20
Ingredients
- 300g penne rigate
- 2 teaspoons olive oil
- 1 small brown onion, chopped
- 1 garlic clove, crushed
- 200g (2 cups) shredded cooked chicken
- 125ml (1/2 cup) Massel chicken style liquid stock
- 250ml (1 cup) thickened cream
- 150g (1 cup) frozen peas, thawed
- 40g (1 cup) baby rocket leaves
- 40g (1/2 cup) finely grated parmesan
Method
- Step 1 Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to the pan.
- Step 2 Meanwhile, heat the oil in a saucepan over medium heat. Add the onion and garlic and cook, stirring, for 4 minutes.
- Step 3 Stir in chicken, stock, cream and peas. Cook for 1 minute or until heated through.
- Step 4 Add the chicken mixture and the rocket to the pasta and toss until well combined. Divide among serving dishes. Sprinkle with the parmesan to serve.
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