This is a quick and easy dish which I made for Lentil to serve with some of my homemade pasta.  Yes, you read correctly: “homemade pasta”.  But don’t fear, I haven’t turned into a culinary godess overnight – I wish!  It’s just simply the easiest thing to make.

If you’ve seen my post “Italian dreaming” you’ll know I recently attended a Pasta Master class – a lovely gift from some very dear friends. And so it was on a crisp Saturday morning, sitting at a cold aluminium counter top that a new lifelong romance began.

It’s one of those exciting romances that constantly surprises: as well as being great with any ragu sauce, it is simply yummylicious with mushrooms or butter, sage and Parmesan.  With a standard pasta machine and a cutter you can make lasagne sheets, tagliatelle, fettuccini, ravioli, farfalla (little bows or butterflies), tortellini and more. This little recipe adds some protein and is served with fettuccini.  If you’re not feeling the pastamance 😦 , don’t worry, this dish is also good with rice.

Makes 3 portions

The what:

1/2 onion, pealed and finely chopped

2 chicken fillet thighs (approx. 160g), bones and skin removed

a knob of unsalted butter

60ml chicken or vegetable stock

40g frozen peas

60ml creme fraiche

5 Vittoria / cherry tomatoes

pepper to season

a small handful of parsley, finely sliced

The how:

Saute the onion in the unsalted butter for 2-3 minutes until soft.  Remove and add the chicken to the pan and cook until the outside has turned white (about 5 minutes).  Next re-add the onion, tomatoes, stock and pepper and cook on medium heat for about 15 minutes, making sure the chicken is cooked through.  The timing will depend on the size of the chicken pieces. Stir in the creme fraiche, peas and parsley, cook for a further 2 minutes and serve with some lovely homemade pasta (sorry, I’m obsessed!) or rice.