Name: Creamy Chicken Pasta with Peas
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 portions
Ingredients: 80 g tagliatelle; 0.375 l water; 0.25 teaspoon salt; 112.5 g chicken breast; 37.5 g green peas; 62.5 ml cream; 25 g edam cheese; 0.25 pcs onion; 0.5 clove garlic; 0.25 tablespoon butter; 0.25 tablespoon oil; ground pepper; salt

Step by step process

Preparation

1
Pat the chicken breasts dry, cut them into small pieces, and peel and finely chop the onion and garlic.
2
Bring a large pot of water to a boil, salt it, and cook the pasta according to the package instructions.

Cooking the Pasta

3
Cook the pasta until al dente so it stays slightly firm, then drain it and let it sit briefly in a colander to drip dry.
TIP:
Cook the pasta in a large amount of salted boiling water and taste it regularly as it cooks. Al dente pasta is tender on the outside but still slightly firm inside, so it won't become overcooked when mixed with the sauce.

Sauce

4
Heat the oil and butter in a pan, add the onion, and cook over medium heat for about 3 minutes until golden.
5
Add the chicken, season with salt and a little pepper, and cook for 5 to 6 minutes, stirring occasionally, until it turns white and starts to brown lightly.
6
Add the chopped garlic and peas, stir briefly, and heat everything together for about 2 minutes so the peas soften but stay bright.
7
Pour in the cream, reduce the heat, and let the sauce simmer gently for 3 to 4 minutes until it thickens slightly.
8
Stir in the grated Edam cheese and mix until the cheese has completely melted and the sauce is smooth and creamy.

Serving

9
Add the drained pasta to the finished sauce and mix everything thoroughly so the sauce coats every piece.
10
Taste, add more salt or a little more pepper if needed, and serve warm as a filling lunch or dinner.