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Nichols Chicken & Asparagus Penne Pasta

This dish is easy to make and is sure to be loved by your family. Even your children will clear their plates!

Prep Time: 5 mins  
Cook Time: 20 mins. 
Serves:  6         


  • 2tbsps olive oil
  • 1 garlic clove, crushed
  • 200g frozen peas
  • ½ cup chicken stock
  • ½ cup grated parmesan
  • 200mL Meander Valley Dairy, Pouring Cream
  • 500g penne pasta
  • 2 bunches (12 spears) asparagus, cut each into 5 cm lengths
  • 4 skinless Nichols Chicken Breasts, cut into 1.5 cm pieces
  • 1 leek, finely chopped


1.  Heat oil in a large frying pan on medium heat, cooking the chicken in batches for 3-5 mins until golden brown and cooked through. Remove from pan and set aside.
2.  Cook leek in same frying pan on medium heat for 3 mins or until soft. Add garlic and cook for 30 secs until fragrant, then pour in the cream and stock, simmering for just over 1.5 minutes. Return chicken to pan, add the parmesan and continue to heat through for around 2 minutes.
3.  Meanwhile, cook penne pasta in a large saucepan of boiling salted water, following directions on packet. Add the peas for the last 4 minutes of cooking, add the asparagus for the last 2 mins of cooking. Drain off the water.
4. Add the penne pasta, asparagus and peas to the sauce and toss to combine, you’re then ready to serve.