The pasta used was a mix of chick peas, red lentil , fava bean and pulse .
Bring a large saucepan of lightly salted water to the boil , add 300gm of the pasta , and bring back to the boil .
Cook until tender but still firm to the bite ( el dente ).
Meanwhile , heat a little sesame oil in a large pan add 500 gm of sliced chicken tenderloins and cook over a medium heat (about 2 minutes on each side ).
Pour over 5 tbs of white wine and continue to cook until all the wine has evaporated .
Drain the pasta .
Add 150 gm of frozen peas , 300ml of sour cream and the pasta to the fry pan , 400 gm of diced tomatoes ( 1 can ),2 tbs of minced garlic and 1/2 tsp of sriracha stir well , cover and simmer for 3 minutes .
Garnish the chicken and pasta mixture with fresh parsley .
Serve immmediately in warmed bowls .
I wrapped the leftover creamy chicken and pasta in puff pastry sheets and will be serving them with oven baked chips .
Bring a large saucepan of lightly salted water to the boil , add 300gm of the pasta , and bring back to the boil .
Cook until tender but still firm to the bite ( el dente ).
Meanwhile , heat a little sesame oil in a large pan add 500 gm of sliced chicken tenderloins and cook over a medium heat (about 2 minutes on each side ).
Pour over 5 tbs of white wine and continue to cook until all the wine has evaporated .
Drain the pasta .
Add 150 gm of frozen peas , 300ml of sour cream and the pasta to the fry pan , 400 gm of diced tomatoes ( 1 can ),2 tbs of minced garlic and 1/2 tsp of sriracha stir well , cover and simmer for 3 minutes .
Garnish the chicken and pasta mixture with fresh parsley .
Serve immmediately in warmed bowls .
I wrapped the leftover creamy chicken and pasta in puff pastry sheets and will be serving them with oven baked chips .
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