This is a true one pot dish, making it a quick meal with minimal fuss. If you are anything like me and usually only cook for one or two, I would eat it straight from the pot and save on washing up another plate as well!


1 large chicken breast

1 packet of dried pasta and carbonara sauce

2 tablespoons milk powder

1 teaspoon olive oil

½ cup green peas

¼ cup sun dried tomato strips


  1. Cut chicken into thin strips and set aside. In a large pot, add required amount of water according to pasta directions along with milk powder and olive oil. Bring to a simmer.
  2. Add pasta and cook, stirring occasionally for 7-8 minutes. Add chicken and peas, stir well.
  3. Cook for a further 2-3 minutes or until chicken is cooked through. Remove from heat and stir through tomatoes. Cover and leave to stand for 5 minutes to thicken.
  4. Divide between plates and serve with lots of black pepper.

Serves 2


  • Allowing the pasta to stand after cooking will allow sauce to thicken and become more creamy
  • I use olive oil in place of the usually required butter
  • Be sure to check seasoning before adding salt as these products can be quite salty to begin with


  • Omit chicken and replace with mushrooms for a vegetarian version
  • Bacon and be used in place or with chicken for extra flavour
  • Dried, canned or frozen peas can be used
  • Fresh tomato cut into dice can be used in place of sun dried

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