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Baked Chicken and Spring Pasta

A healthy and affordable dish for the whole family to enjoy.

Ingredients

4 chicken thighs
100ml water
200g frozen peas
250ml cream
250g asparagus cut into bite-sized pieces
200g snap peas cut on the bias
50g Parmesan cheese
Handful fresh basil leaves
500g fettucine

Method

Chicken thighs

Preheat oven to 225°C (regular oven).

Place the chicken thighs in an ovenproof dish and season with salt and lemon pepper.

Roast them in the middle of the oven for about 50 minutes – drizzle the stock over the thighs a few times while roasting.

Vegetable pasta

Cook the pasta according to the instructions.

Bring water to a boil in a thick-bottomed pan, add shelled peas, and cook for about 1 minute.

Add cream, salt and pepper, bring the sauce back to a boil, and then add asparagus and sugar peas to the sauce. Cook the vegetables for about 1 minute without the lid.

Add cheese, cook for another 1 minute and season to taste.

Pour the vegetable sauce over freshly cooked pasta and garnish with basil leaves. Serve immediately with the baked chicken thighs.

Recipe courtesy of Arla Uk

arlafoods.co.uk