• 350g rigatoni
  • 225g frozen peas
  • Knob of butter
  • Olivie oil
  • Red pepper
  • 4 boneless skinless chicken breasts
  • 1 onion
  • 1 garlic clove
  • 200ml chicken stock
  • 4 tbsp fresh mint
  • 1tbsp whole grain mustard
  • 200ml crème fraîche


  • STEP 1
    Cook the pasta in boiling water for 10-12 minutes, adding the peas for the last 3 minutes
  • STEP 2
    Fry the red pepper for 5 minutes then transfer to a plate
  • STEP 3
    Add the chicken and onion, stir in garlic for the last minute
  • STEP 4
    Add the stock, bring to the boil, then cook for 3 minutes to reduce by half. Stir in the red pepper, mint, mustard and crème fraîche
  • STEP 5
    Stir in the pasta and serve

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