Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 500ml (2 cups) chicken stock

  3. 500ml (2 cups) white wine (such as semillon sauvignon blanc)

  4. 1 leek, cut into quarters lengthways

  5. 1 lemon, cut into thin slices

  6. 3 sprigs fresh continental parsley

  7. 3 single chicken breast fillets

  8. 125ml (1/2 cup) Pauls extra light thickened cream

  9. 2 tbs chopped fresh chives

  10. 400g dried thin spaghetti pasta

  11. 2 bunches asparagus, halved diagonally

  12. 230g (1 1/2 cups) fresh or frozen peas

  13. Shaved parmesan, to serve

Instructions Jump to Ingredients ↑

  1. Combine the stock, wine, leek, lemon and parsley in a large frying pan over medium heat. Bring to a simmer. Add the chicken and reduce heat to low. Cook for 10 minutes. Set aside for 30 minutes to develop the flavours. Use a slotted spoon to transfer the chicken to a clean work surface. Coarsely shred.

  2. Strain the poaching liquid through a fine sieve over a jug. Discard the leek, lemon and parsley. Return the liquid to the pan over high heat and bring to the boil. Boil for 25-30 minutes or until reduced to 80ml (1/3 cup). Transfer to a heatproof jug and set aside for 5 minutes to cool. Stir in the cream and chives. Season with salt and pepper.

  3. Meanwhile, cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Add the asparagus and peas in the last 2 minutes of cooking. Drain. Return to pan.

  4. Add the chicken and cream mixture to the pasta and toss until well combined. Divide among serving bowls. Top with parmesan to serve.


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