Alive and Cooking

Pasta di Pollo e Piselli

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(Serves 2)

½ chicken breast, sliced
1 small clove of garlic, finely sliced
1 small salad onion, finely sliced
2 small zucchinis, 1cm slice
2 button mushrooms, finely sliced
1 tomato, chopped
200ml chicken stock
200g pasta, (rigatoni) cooked as per pack instructions
200g frozen peas
Handful of parsley, finely chopped
Handful of basil, finely chopped
Olive oil
1 anchovy
Freshly ground pepper
Shaved Parmesan cheese


Splash oil into a pan and heat. Toss in the chicken pieces and cook until sealed (about 1 minute.)

Add the garlic, anchovy, onion and zucchini and stir through until garlic has softened.
Add the mushroom, tomato and fry for 2 minutes.

Pour in the stock, bring to the boil and simmer for 5 minutes.

Add the cooked pasta and a splash of pasta water to the sauce. Stir in the frozen peas and herbs until warmed through.

Serve pasta di pollo e piselli with freshly cracked pepper and a generous helping of Parmesan cheese.

Pasta di Pollo e Piselli