I’m forever just thinking of yummy, different ways to eat Pasta. This one in particular was so nice with a Spring/Summery twist, it felt fresh and light for a creamy Pasta dish and I had it with a side of Tender-stem Broccoli and Asparagus.
For 4 people (2 big, 2 little) you will need:
- 3 Large Chicken Breasts diced
- 250g Pasta
- 500ml Chicken Stock
- 3 cloves of Garlic
- 2 tsp chopped Fresh Thyme
- 100g Creme Fraiche
- Salt and Pepper
- Chopped Parsley
Start frying off the Chicken in a large pan on a high heat, put a pan of water on to boil. Once the Chicken has started to brown, add salt and pepper, the Thyme and Garlic then fry for a few minutes.
Add the Chicken Stock, bring to the boil and reduce down for 5 minutes.
Add the Pasta to the boiling water whilst still reducing the Chicken Stock, cook the Pasta for 8-10 minutes.
Once the Chicken Stock has reduced right down, turn down the heat.
Once the Pasta is cooked, drain then add to the Chicken. Turn off the heat and stir in the Creme Fraiche, the juice of half a Lemon and some of the chopped Parsley.
And that’s it! This is so simple and easy and packed with some of my favourite flavours! I went heavy on the Garlic because I love it but you could use less if you aren’t as much of a fan.
Hope you enjoy!