Chicken and pea cabonara
Use your favourite seasoned chicken sausage for this easy-to prepare dish!
1. Cook pasta following packet directions. Add peas to the same saucepan just before pasta is al dente and bring back to the boil. Drain and keep warm.
2. Meanwhile, heat oil in a large non stick frypan. Add sausage meat and cook for 8 minutes or until browned and cooked through, roughly breaking with a wooden spoon.
3. Add Leggo’s Carbonara Pasta Sauce and bring to the boil. Stir in cooked pasta and peas. Serve sprinkled with parmesan cheese, pepper and lemon zest.
Tasty Tip: Add a little water to ‘thin’ the sauce, if desired after the addition of pasta in STEP 3.
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