This fresh pasta dish has a lovely taste but using ready-made stock can make it quite salty so don't season this dish until the sauce is cooked. It'll take about 30 minutes to prepare and cook - this recipe serves 2 and costs around £2.20 each.
200g rigatoni pasta
115g frozen peas
small knob of butter
1tbsp vegetable oil
1 small red pepper, seeded and sliced
2 boneless chicken breasts - cut into 1cm cubes
1small onion - finely chopped
1 garlic glove - finely chopped
100ml chicken stock
2tbsp chopped fresh mint
1tsp wholegrain mustard
100ml creme fraiche
How to make
Cook the pasta in salted boiling water for 10-12 minutes and add the peas for the last 3 minutes.
Heat the oil and the butter in a frying pan - add the red pepper and cook for 5 minutes until it starts to brown and then put on a plate to one side.
Add the chicken and the onion to the pan and cook over a high heat for 8-10 minutes until the chicken is browned - stir in the garlic for the last minute.
Add the stock and bring to the boil and cook for about 3 minutes to reduce by half.
Stir in the red pepper, mint, mustard and creme fraiche and season with pepper.
Drain the pasta, stir into the chicken and serve.
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