Creamy Chicken & Peas Pasta

Name: Creamy Chicken & Peas Pasta
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Italian, Canadian
Ingredients: Mayonade; 4 tbsp Hellmann's® Real Mayonnaise; 1 small onion or small leek, finely chopped; 1 garlic clove, finely grated; 1 tbsp Maille® Dijon Originale Mustard; 1 fresh lemon zest; 2 chicken breasts (about 600g), cut into bite-sized cubes; 1 tsp kosher salt; Pasta; 400 grams small shell pasta; 2 tbsp olive oil; 1/2 tsp yellow mustard powder; 200 ml chicken stock; 1 1/2 tsp lemon juice; 3/4 cup heavy cream; 1 tbsp Hellmann's® Garlic Aioli; 3 tbsp grated Parmesan; 1/2 cup pasta water; 1 cup frozen peas; For serving; 1 tsp cracked black pepper; 2 tbsp butter; chopped fresh parsley; 1/3 cup toasted panko breadcrumbs

NUTRITIONAL FACTS

Serving Size: 4

Amount per Serving

Title	Amount per Serving

4 People

Servings
10 Minutes

Prep Time
20 Minutes

Cooking Time
30 Minutes

Ready In

Mayonade

Mayonade
4 tbsp Hellmann's® Real Mayonnaise
1 small onion or small leek, finely chopped
1 garlic clove, finely grated
1 tbsp Maille® Dijon Originale Mustard
1 fresh lemon zest
2 chicken breasts (about 600g), cut into bite-sized cubes
1 tsp kosher salt

Pasta

Pasta
400 grams small shell pasta
2 tbsp olive oil
1/2 tsp yellow mustard powder
200 ml chicken stock
1 1/2 tsp lemon juice
3/4 cup heavy cream
1 tbsp Hellmann's® Garlic Aioli
3 tbsp grated Parmesan
1/2 cup pasta water
1 cup frozen peas

For serving

For serving
1 tsp cracked black pepper
2 tbsp butter
chopped fresh parsley
1/3 cup toasted panko breadcrumbs

MADE WITH

Mix together the ingredients for the mayonade, add in the chicken pieces, ensure they are coated and then set aside.
While chicken is in the fridge, bring your water to a boil. Add pasta and cook per packaging instructions or until al dente. Reserve ½ cup of pasta water, then drain.
Heat a large pan on medium heat. Add a light drizzle of olive oil. Add the marinated chicken pieces and onions. Cook until browned and cooked through, about 3 minutes on each side. Lower the heat and add mustard powder, chicken stock, lemon juice, heavy cream and Hellmann’s® Garlic Aioli. Using a wooden spoon, scrape any brown bits from the bottom of the pan. Bring to a simmer and lower the heat.
Add the cheese and peas. Mix well before adding the cooked pasta, adding pasta water if needed.
On the stove, heat a pan with butter. Once melted, add panko breadcrumbs. Stir frequently, letting the breadcrumbs get brown and toast. Remove from heat and set aside.
Serve immediately with fresh parsley, toasted panko breadcrumbs and cracked black pepper.