Sometimes I get stuck in a rut with our dinners, making the same things every week so I thought I would try something new. This was lovely, really light and clean tasting with all the fresh vegetables - I will definitely be doing this one again. Plus the kids loved shelling the broad beans with me!
2 chicken breasts, diced
1 onion, chopped
1 clove garlic, chopped or crushed
150g creme fraiche
1 tsp mustard
20g Parmesan, grated
1 tbsp fresh chopped chives
1 tbsp fresh chopped mint
200g broad beans
Bring a pan of water to the boil and cook the broad beans for 3-4 mins. Drain and remove outer skins.
Heat some oil in a pan and cook the chicken for 5 mins. Add the onion & garlic and cook for another 5 mins. Stir in the creme fraiche, mustard, 3/4 of the cheese, the chives and the mint and cook for 2 mins (or until the chicken is cooked through).
Cook the pasta according to packet instructions, adding the peas and asparagus for the last 2 mins. Drain, keeping 200ml of the water. Add the pasta, peas, beans, asparagus and the water to the chicken mixture and stir thoroughly.
Serve immediately with the remaining Parmesan sprinkled on top.