| | Creamy chicken and pea carbonara pasta
Creamy chicken and pea carbonara pasta
Creamy chicken and pea carbonara pasta 4.3-5 9
  • Calories: 1567 kj
  • Fat: 11g
  • Carbohydrates: 10g

How to Make:

  1. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente, adding the frozen peas and sugar snap peas for the last 2 minutes of cooking time. Reserve 60ml (1/4 cup) pasta cooking liquid. Drain pasta. Return to pan.
  2. Meanwhile, heat the oil in a large non-stick frying pan over medium-high heat. Cook the chicken and tomatoes, turning, for 2-3 minutes or until the chicken is cooked through and tomatoes are softened slightly. Add the garlic, chilli flakes and lemon rind and cook, stirring, for 1 minute or until aromatic. Set aside.
  3. Whisk the egg, cream, lemon juice and half the parmesan in a jug until combined.
  4. Add the chicken mixture and egg mixture to the hot pasta. Quickly toss to coat in the sauce, adding a little reserved cooking liquid, if necessary. Add the rocket and toss to combine. Serve pasta scattered with the remaining parmesan.
Time for preparing:
10 min.


  • 200g chickpea spirals pasta (see tip)
  • 120g (3/4 cup) frozen peas
  • 150g sugar snap peas, halved diagonally
  • 2 teaspoons extra virgin olive oil
  • 250g chicken breast fillet, thinly sliced
  • 12 truss cherry tomatoes
  • 3 garlic cloves, crushed
  • 1/2 teaspoon MasterFoods® Chilli Flakes
  • 2 teaspoons finely grated lemon rind
  • 1 egg
  • 60ml (1/4 cup) light cream for cooking
  • 2 1/2 tablespoons fresh lemon juice
  • 25g (1/3 cup) finely grated parmesan
  • 80g baby rocket