Chicken breast with conchiglie and peas recipe

  • Serves 1
  • 10 mins to prepare and 25 mins to cook
  • 931 calories / serving
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Brush the chicken breast with olive oil and sprinkle on the thyme and basil, season with some salt and pepper and griddle. Grill on both sides for 7-8 minutes each until cooked through with no pink showing. Keep warm.

Cook the pasta in salted boiling water. A few minutes before the end of cooking, add the peas. Drain the pasta and peas place back into the saucepan. Add in the butter and the red pepper. Season with some salt and pepper.

Serve with the chicken breast sliced and garnish with flat leaf parsley

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

  • Ingredients

  • 1 large chicken breast
  • 1tbsp olive oil
  • ½tsp dried thyme
  • ½tsp dried basil
  • 125g dry conchiglie pasta
  • 1tbsp butter
  • 30g frozen peas
  • 2tbsp of diced red pepper
  • sprig fresh flat leaf parsley
  • sea salt, to taste
  • freshly ground black pepper, to taste
  • Energy 3915kj 931kcal 47%
  • Fat 29g 40%
  • Saturates 11g 53%
  • Sugars 5g 6%
  • Salt 1.6g 27%

of the reference intake
Carbohydrate 97.3g Protein 65.8g Fibre 7.8g


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