Creamy Chicken & Sweetcorn Pasta

• 450 gchicken breast mini fillets, diced
• 200 mlhot chicken stock
• 400 gpasta shapes, such as fusilli
• 100 gfrozen peas
• salt and black pepper to taste
• 1onion, finely diced
• 2garlic cloves, grated
• 2 tbspolive oil
• 1 x 198gtin sweetcorn, drained
• 200 gdouble cream
• 1 tspDijon mustard
• 40 gParmesan, finely grated
• ½lemon, zested and juiced
• 15 gparsley, chopped
• 4portions garlic ciabatta (optional)

Method

1. 1Cook the pasta in well-salted boiling water until a minute shy of al dente, around 9 minutes depending on shape. Scoop out a mugful of the cooking water, then drain.
2. 2Heat the oil in a deep frying pan over medium-high heat. Season the chicken generously with salt and pepper and fry until golden on the outside and cooked through, 6 to 8 minutes. Lift out onto a plate.
3. 3In the same pan, soften the onion for about 5 minutes until translucent and just catching at the edges. Add the garlic and sweetcorn and fry for 2 minutes more, until the corn picks up a little colour.
4. 4Pour in the hot stock and simmer for 3 minutes, scraping up the sticky bits from the base. Stir in the double cream, Dijon, lemon zest and half the Parmesan until you have a silky, glossy sauce.
5. 5Return the chicken to the pan, tip in the frozen peas and warm through for a minute or two. Add the drained pasta with a splash of the reserved water, tossing until the sauce clings in a creamy coat on every twist of fusilli.
6. 6Finish with the lemon juice and a good grind of black pepper. Taste; it should read bright from lemon, sweet from corn and savoury from cheese, never heavy.

Per serving

kcal

924

protein

42.8g

fibre

7g

carbs

92.6g

fat

40.3g