Need a Speedy Supper?
Fussy kids and lack of time? Renowned chef and cookery school owner Flora has the goods with this super quick (and super tasty) pasta dish. Yum
When you’re up to your eyeballs in life admin and the very thought of coming up with tonight’s dinner is making you groan, Muddy has the answer with one of our Speedy Suppers. Hoorah!
Courtesy of chef extraordinaire and busy parent, Flora of Flora’s Kitchen, she knows a thing or two about fuss-free, fabulous food. Her cookery courses cater for absolute novices right up to those who know how to wangle a spatula and even gets kids prepared for the big bag world of cooking for themselves.
Flora whizzed up this little number as a quick way to feed her kids before they went back to school. It’s a cheeky dish that looks amazing, tastes fantastic and doesn’t break the bank, time or cost-wise – perfect for a mid-week dinner.
Chicken and Pea Shoot Pasta
SERVES 4 AS A STARTER OR 2 AS A MAIN
350g fresh tagliatelle
2 chicken breasts
2 tbsp olive oil + extra for the cooked pasta
2 garlic cloves, crushed
1 tsp flour (optional)
Sea salt flakes
Freshly ground black pepper
200ml chicken stock
300ml single cream
70g pea shoots
- Put the kettle on and boil the water for the pasta. Cook according to the instructions, making sure to reserve some of the cooking water so you can add it to the sauce at the end if necessary.
- Top and tail the leek and cut in half lengthwise.
- Finely chop into slices about ½cm wide.
- Put into a colander or sieve and rinse under cold running water to remove any grit.
- Allow to drain.
- Finely slice the chicken breasts into really thin pieces. The idea is that they cook quickly over a gentle heat and don’t dry out.
- Heat 1 tbsp of the oil in a nonstick frying pan over a medium heat.
- Add the crushed garlic and cook until the garlic is just turning a little golden and is no longer raw. About a minute.
- Add the washed sliced leek and stir.
- Put a lid on the pan if you have one.
- Cook until the leeks are soft but still green. About 5 minutes.
- Add 1 tsp flour (if using) and stir in and cook for a minute.
- Set the leeks aside in a bowl.
- Return the pan to the heat and add another tbsp of olive oil.
- Season the pieces of chicken with a few pinches of sea salt flakes and some freshly ground black pepper and mix together.
- Turn the heat up under the pan and add the chicken pieces.
- Allow the chicken time to turn white in most places.
- Return the leeks to the pan.
- Then pour in the chicken stock, stir and bring to a simmer.
- Add the cream and stir and bring to a gentle simmer again.
- Cook for 2-4 minutes or until the chicken pieces are cooked through and the sauce has thickened a little.
- Taste for seasoning and add a little more sea salt flakes and freshly ground black pepper.
- Stir in the pea shoots and the cooked tagliatelle (or courgetti if you prefer).
- Sprinkle over some freshly grated parmesan cheese and enjoy.