This recipe tastes creamy but is really quite low-calorie. Choosing chickpea pasta ensures it is gluten-free. It’s also quick to prepare!
250g thinly sliced chicken breast
200g chickpea spiral pasta
2tsp extra virgin olive oil
150g sugar snap peas, cut diagonally
3 crushed garlic cloves
1/2tsp chilli flakes
2tsp finely grated lemon rind
21/2tbsp lemon juice
80g baby rocket
120g frozen peas
12 cherry tomatoes
25g finely grated Parmesan
60ml light cooking cream
- Cook pasta following the packet instructions in a large saucepan of salty boiling water until al dente. Add the frozen peas and sugar snap peas for the last two minutes of cooking time and reserve 60 ml of pasta cooking liquid. Drain the pasta and return to pan.
- In a large non-stick frying pan, heat the oil over medium-high heat and cook tomatoes and chicken for 2 to 3 minutes until chicken is cooked thoroughly and tomatoes are slightly softened. Add chilli flakes, lemon rind and garlic and continue to cook while stirring for a minute. Set aside.
- Whisk cream, lemon juice, egg and half the Parmesan in a bowl until mixed.
- Add the egg mixture and chicken to hot pasta, tossing quickly to coat in the sauce. If needed, add some reserved cooking liquid. Add the rocket and mix together. Serve topped with remaining Parmesan.