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Ingredients

  • 50g small pasta shapes
  • 25g peas
  • 2 tablespoon full fat milk
  • 1 medium British Lion egg yolk
  • 15g Parmesan cheese, grated
  • 25g cooked chicken, diced
  • 15g ripe avocado, diced

Method

  1. Cook the pasta in boiling water according to the packet instructions.
  2. Add the peas 3 minutes before the end of the cooking time.
  3. Mix the milk, raw yolk and cheese together in a small bowl.
  4. Drain the pasta and peas and tip back into the saucepan.
  5. Quickly add the egg mixture and stir over a low heat for a few seconds until the sauce has thickened and is coating the pasta.
  6. Add the chicken and avocado and serve at once.
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