Monday, 23 February 2015

Farfalle with chicken and peas

  • 2 cup white sauce
  • 1 portion pasta – Farfalle
  • ¼ cup peas – green boiled
  • 1 no chicken leg
  • 1/2 onions chopped
  • ½ tsp garlic chopped
  • 1 no bay leaves
  • Salt to taste
  • Pepper -black ground to taste
  • 1 tbsp cream
  •  for garnish cheese-Parmesan flakes
  •  2 tbsp olive oil
Method
  • Boil the farfalle  in salted water for 5-7 minutes or until al dente, drain and set aside.
  • Heat olive in pan add bay leaves, chopped onions and garlic till translucent.
  • Add diced chicken and sauté for a few minutes. Add little water and cover  the pan for minutes till chicken is almost done
  • Add white sauce in pan Adjust seasonings. Add green peas now toss pasta in the white sauce.
  • Garnish with grated Parmesan cheese and green peas