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Baked Chicken and Spring Pasta

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


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


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