This creamy but light pasta sauce - combining a herby green pesto, sweet baby peas and salty, smoky chicken - makes a lovely spring/summer dinner, especially if you toss it through fresh spinach pasta. To make it, we shred smoked free-range chicken breast fillets (house-smoked by Lucas Meats), and add them to a reduction of white wine, homemade free-range chicken stock and cream, with our own pesto (basil, Parmesan, garlic, cashews) and baby peas. Defrost before reheating gently in a saucepan or microwave, stirring occasionally, until piping hot.
Olive oil, smoked chicken, onion, garlic, sage, basil, cashews, parmesan, white wine, chicken stock, cream, peas.
MAY CONTAIN TRACES OF:
Peanuts, Tree Nuts, Gluten, Dairy, Shellfish, Fish, Sesame, Soy, Egg, Sulphites .
PLEASE NOTE:
While we make every effort to ensure dishes are free of cross-contamination, our kitchen is not allergen free.
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Individual:
Serves one person
Small:
Serves two adults
Large:
Serves 4-5 adults or an older/larger family
Serve with a thin ribbon pasta like linguine with extra basil, parmesan and freshly ground pepper and a green salad on the side.
