Lemon Pasta with ChickenAdd to My Cookbook
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- Difficulty Level Easy
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- 3 chicken breasts
- Salt & pepper
- Olive oil, for cooking
- 2 large shallots, finely diced
- 2 cloves garlic, finely minced
- 250ml dry white wine
- 500ml Carol’s Stock Market chicken stock
- Juice from 1 large lemon
- ¼ – ½ tsp chilli flakes
- 60ml double cream
- 225g dried farfalle pasta
- Handful fresh flat leaf parsley, roughly chopped
- Parmesan cheese
- Cut chicken breasts in half horizontally with a sharp straight-edged knife. Lay the 6 pieces between 2 sheets of parchment paper. Use a cooking mallet, rolling pin or other heavy object to pound the thickest part of the chicken pieces so that they’re a more consistent thickness.
- Heat a large pan over medium high heat with a drizzle of olive oil. When hot, season chicken on both sides with salt and pepper.
- Arrange pieces in the hot pan and cook for 3-4 minutes on both sides until golden and cooked through. You may have to do this in 2 batches depending on the size of your pan.
- Place cooked chicken on a plate and cover with tinfoil to keep warm, set aside.
- For the sauce, leave pan to cool slightly off the heat for a few minutes, then return pan to a medium heat with another drizzle of olive oil.
- Add the shallot and cook for about 1-2 minutes to soften, then add the garlic and cook further 1 minute, moving everything around in the pan occasionally to avoid burning.
- Add the white wine and scrape any tasty brown bits off the bottom of the pan.
- Add the chicken stock, lemon juice and chilli flakes.
- Increase heat to high and bring to a boil. Lower heat again to medium-high and leave to rapidly simmer until liquid has reduced by half, between 10-15 minutes.
- Start cooking the pasta according to the package instructions in a large pot well-seasoned with salt.
- While pasta cooks, add cream to the reduced sauce, reduce heat further to medium and leave to gently simmer, stirring occasionally. Add a grinding of black pepper and taste for seasoning, because of the lemon it may not need much salt, so add salt sparingly if needed.
- Remove a large spoonful of sauce and set aside in a small bowl, then using a slotted spoon, add the cooked pasta into the pan with the sauce. Toss well so that all the pasta is coated in lemon sauce.
- Divide pasta into serving dishes and place 1 or 2 chicken pieces on top. Drizzle over reserved sauce then garnish with fresh parsley and gratings of parmesan cheese.