Creamy Garlic-Parmesan Ditalini

Instructions

1. 1

   Use dry ditalini with a package cooking time of approximately 10–12 minutes. Mince the garlic, finely grate the Parmesan and chop the parsley. Cut the chicken into 2 cm pieces and season with the salt.

2. 2

   Heat a heavy-based, 28–30 cm wide sauté pan with at least 4 litres capacity over medium-high heat for 2 minutes. Add 10 ml olive oil and the chicken in a single layer. Cook for 7–9 minutes, turning occasionally, until lightly browned and the largest pieces reach 74°C/165°F. Transfer to a plate.

3. 3

   Reduce the heat to medium and add the remaining 5 ml olive oil and the garlic. Stir for 30 seconds without letting the garlic brown. Add the dry ditalini and stir for 1 minute.

4. 4

   Pour in all the chicken broth and scrape up the browned bits. Bring to a simmer over medium-high heat, about 2–3 minutes, then reduce to medium-low. Simmer uncovered for 7–9 minutes, stirring frequently, until the pasta is nearly tender and some broth remains around it; do not let the pan boil dry.

5. 5

   Stir in the cream, frozen peas, chicken and any juices from the plate. Simmer gently for 3–5 minutes, stirring frequently, until the pasta is tender, the peas are hot throughout and the chicken reaches 74°C/165°F again. While it simmers, cut the butter into small pieces.

6. 6

   Remove from the heat. Stir in the butter, Parmesan, black pepper and parsley until the cheese melts into the sauce. Let stand for 2 minutes before dividing among four bowls; the sauce should remain creamy and will thicken slightly as it stands.