Peas, Chicken & Conchiglie

Ingredients

• 2 boneless chicken breasts, about 300 grams, cut into strips
• 1 garlic clove, finely chopped
• 1/2 lemon, finely grated rind and juice
• 1 tablespoon olive oil
• 125 grams shelled peas, defrosted
• 250ml crème fraiche
• 400 grams dried conchiglie rigate
• a handful of chopped fresh parsley
• sea salt and freshly ground black pepper to taste

Directions

1. Marinade chicken strips with garlic and half of the lemon rind & juice in a bowl. Cover and leave it for 15 minutes.
2. Heat the oil in frying pan, Season the chicken strips with salt and pepper, add and cook in the pan. Cook for 2 minutes. Stir the peas in and curther cook until chicken strips become golden and cooked through.
3. Stir in crème fraiche and remaining lemon rind and juice. Season with salt and pepper. Remove from the heat immediately when the sauce reaches boiling point.
4. Meanwhile, cook the conchiglie in a large pot of salty water. Cook for 8-10 minutes or until al dente. Drain.
5. Tip the conchiglie into the sauce and toss over a low heat until well combined.
6. Lastly garnish with parsley.