• 1 tbsp olive oil
  • 400 g diced chicken breast
  • 1 onion finely chopped,
  • 1 garlic clove, finely chopped
  • 150 g half-fat crème fraîche
  • 1 tsp wholegrain mustard
  • 20 g Parmigiano Reggiano, grated
  • 1 tbsp chopped fresh chives
  • 1 tbsp chopped fresh mint
  • 200 g frozen broad beans
  • 300 g gigli pasta
  • 200 g frozen garden peas
  • 250 g fresh asparagus, trimmed and cut into 3cm lengths
  • 1 unwaxed lemon


  1. 1

    Heat the oil in a pan; cook the chicken for 5 minutes. Add the onion and garlic; cook for a further 5 minutes. Stir in the crème fraîche, mustard, ¾ of the cheese, the chives and the mint, then cook for 2 minutes until the chicken is cooked through with no pink remaining.

  2. 2

    Meanwhile, bring a pan of water to the boil and add the broad beans. Cook for 2 minutes, drain, and skin.

  3. 3

    Bring another large pan of water to the boil, add the pasta and cook for 8-10 minutes, adding the peas and asparagus for the last 2 minutes. Drain, reserving 200ml of the water. Tip the pasta, peas, beans, asparagus and the water into the chicken mixture and stir to combine.

  4. 4

    Season with freshly ground black pepper and serve with a squeeze of lemon and the remaining cheese.

Nutritional Details

Each serving provides
  • Energy 2633kj 629kcal 31%
  • Fat 14.7g 21%
  • Saturates 6.1g 31%
  • Sugars 11.0g 12%
  • Salt 0.3g 5%

% of the Reference Intakes

Typical values per 100g: Energy 611kj/146kcal

Each serving provides

67.6g carbohydrate 8.6g fibre 52.1g protein

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