Chicken with Creamy Penne
This makes a quick and easy supper. If I'm cooking it just for me, I still make enough for two and eat the leftovers the next day for lunch.
200g penne pasta
2 tsp olive oil
Knob of butter
2 chicken breasts
4 tbsp dry white wine
115g frozen peas
5 tbsp double cream
Pinch of salt
4-5 tbsp of chopped fresh parsley, to garnish
Boil the pasta for 8-10 minutes and drain once done.
Meanwhile, heat the oil and butter in a frying pan, add the chicken and cook over a medium heat for about 4 minutes on each side.
Pour in the wine and cook over a high heat until it has almost evaporated.
Add the peas, cream and pasta to the frying pan and stir well. Cover and simmer for 2 minutes.
Garnish with fresh parsley and serve.