Farfalle with peas and chicken

Name: Farfalle with peas and chicken - Marinela J.
Ingredients: Pasta of any kind; 1 piece of chicken breast; 1 cup of peas; 1 can of mushrooms; 3; 4 tablespoons of sour cream; 100g of cheese; 2 green onions; grated Parmesan; 50ml of rosé wine; butter; olive oil; salt; pepper/ginger.

Pasta/Pizza - Farfalle with peas and chicken by Marinela J. - Recipia

I have made farfalle with peas and chicken several times, especially when I want something quick yet filling, with basic ingredients that I usually have at home. I usually boil the pasta and take care of the rest in the meantime. It’s not a fancy recipe, but it requires a little attention at a few stages to come out balanced in the end. Quick Info Total time: about 40-45 minutes Preparation time: 10-15 minutes Cooking time: 25-30 minutes Servings: 4 Difficulty: easy to medium Recipe type: main course, lunch or dinner Ingredients - Short pasta (farfalle or any other type) – desired amount, adjusted for 4 servings - 1 chicken breast (boneless and skinless) - 1 cup of peas (canned) - 1 can of mushrooms - 3-4 tablespoons of sour cream - 100 g grated cheese - 2 green onions - Grated Parmesan (for sprinkling on top) - 50 ml rosé wine - Butter (for sautéing) - Olive oil - Salt - Pepper and/or ginger (to taste) Preparation Method 1. Boil the pasta in salted boiling water. Let them cook according to the package instructions, until they are cooked but not soft. While the pasta is boiling, take care of the rest. 2. Wash and dry the chicken breast, then cut it into cubes. Chop the green onions finely. 3. In a large skillet, place a piece of butter and a little olive oil. When heated, add the chicken and chopped onion. Stir frequently over medium heat. 4. After a few minutes, when the chicken changes color and the onion starts to soften, pour in the rosé wine. Let the liquid reduce over moderate heat. 5. Drain the peas from the can and rinse them under cold water. When the wine has evaporated, add the peas to the chicken. Gently stir and let cook for another 2-3 minutes. 6. Drain the canned mushrooms well. Place them in a food processor and chop them (they should not turn into a paste, just be broken down). 7. Place the chopped mushrooms in a bowl and mix them with the sour cream. Blend as well as you can. 8. Pour this mixture over the chicken directly in the skillet. Gently stir, let it simmer on low heat to combine. Taste and add salt, pepper, and/or a bit of ginger as preferred. Turn off the heat after 2-3 minutes, when the sauce is warm and creamy. 9. When the pasta is cooked, drain it and pour it over the sauce in the skillet. Carefully mix everything so that the pasta is well coated with the sauce. 10. Transfer everything to a heatproof dish. Sprinkle the grated cheese and a little Parmesan on top. 11. Place the dish in the oven at 180°C for 10-15 minutes, just enough to melt the cheese and create a slight crust. 12. Serve while hot. Why I make the recipe often It’s a recipe I make when I want something quick and filling. The ingredients are at hand, it doesn’t require special planning, and I can use what I have in the fridge or pantry. It suits various tastes in the house. It remains good even after it cools down. Tips and Variations Tips - Green onion adds a fresher taste, but you can also use white onion if you don’t have it. - If you have time, you can sauté the mushrooms in the skillet instead of using them straight from the can. - Don’t overdo the oven time, to avoid drying out the pasta too much. Substitutions - You can replace farfalle with penne, fusilli, or another type of short pasta. - The chicken breast can be replaced with turkey breast. - For a meatless version, omit the chicken and add more mushrooms. - The sour cream can be replaced with plant-based sour cream or Greek yogurt, but the final texture will be different. Variations - You can add a bit of herbs at the end (parsley or dill), if you like. - For extra flavor, add a little crushed garlic when sautéing the onion. - If you want a spicy note, add a pinch of chili flakes. Serving Ideas - Serve hot, directly from the oven. - Goes well with a simple green salad. - You can sprinkle a bit more grated Parmesan on top if you wish. Frequently Asked Questions 1. Can I use frozen peas instead of canned? Yes, you can also use frozen peas. They should be blanched for 2-3 minutes before adding to the skillet. 2. Can the recipe be made without wine? Yes, the wine can be omitted. If you want, you can add a little water or clear broth instead. 3. Can I skip the mushrooms altogether? Yes, if you don’t like mushrooms, you can leave them out. You will get a simpler sauce, but the recipe works. 4. What type of sour cream is suitable? Both cooking sour cream and fermented sour cream work. Sour cream with at least 20% fat gives a creamier texture. 5. Can I skip the oven step? If you don’t want a crust of cheese, you can stop the recipe before baking and serve directly from the skillet. Nutritional Values Estimate per serving (out of 4): approximately 400-500 kcal, depending on the amount of pasta and type of sour cream used. Approximately 28-35 g carbohydrates, 20-25 g protein, 15-20 g fat. Peas and chicken provide fiber and protein, while cheese and sour cream increase the fat content. Values vary based on chosen brands and proportions. Storage and Reheating It keeps in the fridge, covered, for up to 2 days. It can be reheated in the oven or microwave. If it hardens, you can add a tablespoon of milk or sour cream when reheating. Freezing is not recommended, as the texture of the pasta suffers after thawing.

Farfalle with peas and chicken

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