Everything gets cooked in a single pan in this recipe, with the pasta soaking up the stock for extra flavour. Singing with spring veg and a squeeze of lemon, it’s one of those quick dishes we keep coming back to – and you will too!
If you can’t get enough of spring chicken, try our one-pot orzo with asparagus and watercress.
Join Extradelicious to unlock Cook Mode
Ingredients
- 1 tbsp extra-virgin olive oil, plus extra to drizzle
- ½ tsp chilli flakes, plus extra to sprinkle
- 350g chicken breast or thigh fillets
- 2 garlic cloves, finely sliced
- 50ml dry white wine
- 650ml chicken stock
- 150g dried casarecce pasta (or similar)
- 20g pecorino romano, finely grated, plus the rind if you have it
- 200g peas, defrosted if frozen
- 100g broad beans, defrosted if frozen
- Finely grated zest and juice ½ lemon
- 20ml single cream
- Handful pea shoots (optional)
Join Extradelicious to unlock Cook Mode
Method
- Heat the oil in a large deep frying or sauté pan over a medium heat. Add the chilli flakes and sizzle for 30 seconds. Add the chicken to the pan and sear for a few minutes on each side until light golden. Stir in the garlic and cook for another 30 seconds.
- Pour in the wine and stock and bring to the boil. Add the pasta and cheese rind (if using), turn down to a simmer and cook for 12 minutes, stirring occasionally. Add the peas and beans and cook for 3-4 minutes more or until most of the liquid has been absorbed.
- Use tongs to lift the chicken pieces out onto a board, then shred with 2 forks. Remove the cheese rind, if used, then stir in the shredded chicken, lemon zest and juice, the single cream and grated pecorino. Season to taste. Serve in bowls with the pea shoots and a sprinkling of black pepper or a few extra chilli flakes. Finish with a drizzle of oil.
Nutrition
- 897kcals Calories
- 33g (8.8g saturated) Fat
- 74g Protein
- 66g (9.7g sugars) Carbs
- 13g Fibre
- 1.9g Salt
Leave a comment, question or tip