After a hard day’s work, it can be hard to muster the energy to cook, but this dish promises gratification after mere minutes of effort. It even lends itself to being made in a large batch so if you’ve got a few hungry mouths to feed (or you want to reheat some the next day) fear not, you just need a large enough pot.
Preparation time: 2 minutes
Cooking time: 10 minutes
- 300g pasta (I used wholemeal fusilli but anything with ridges that the sauce can stick to will work)
- 2 large chicken breasts (cut into thin slices)
- 200g peas (frozen are perfectly acceptable)
- 250g Ricotta cheese
- 100ml milk
- 1 lemon (juice and the zest – finely grated)
- 2 cloves of garlic – crushed
- Olive oil
- Put the pasta in a large pot of boiling water and salt well.
- In a separate frying pan, pour in a tablespoon of olive oil and add the chicken. Fry on a high heat until no pink remains and the chicken starts to brown.
- Once the chicken is cooked (this should only take 5 minutes), turn the heat down low then add the peas, ricotta, milk, crushed garlic, juice of 1 lemon and half the zest. Stir (carefully) for a couple of minutes until everything is well combined and heated through.
- The pasta should be cooked by now (after approximately 8-9 minutes depending on the type of pasta you use), which should be drained then add the creamy chicken sauce to the drained pasta and mix together before serving.
- Top each dish with the remaining lemon zest and it’s ready to enjoy.