Morning guys! Hope you’ve all had an amazing week!
Today I’m sharing a super simple, fridge clearing pasta dish! I can’t be the only one who always has pasta in the cupboards, parmesan in the fridge, lemons and some sort of onion in and also peas/broad beans in the freezer. Feel free to replace the broad beans with peas! Both work well.
Let me know how you get on!
Ingredients – serves two
1 tbsp olive oil
2 leeks, sliced
salt and pepper
30g parsley, chopped
1 lemon, juiced
170g frozen broad beans
2 chicken thighs, chopped
1 tsp garlic granuals
0.5 tsp wholegrain mustard
45g parmesan, grated
110g brown rice pasta
Drizzle the oil in a large frying pan and cook the leeks until soft, stir through the parsely, lemon, broad beans, chicken and garlic and cook for a further 10 minutes.
Pop the pasta in a pan of boiling water and cook for 12 minutes or until soft.
Drain, reserving 1/4 cup of water and pour into the chicken pan with most of the parmesan.
Leave to cook for 3 minutes. make sure the chicken is cooked before turning off the heat.
Divide the pasta between two bowls and top with the remaining parmesan.