Lemon Pasta with Chicken
Easy
Carol’s Stock Market Lemon Pasta with Chicken. This is a seriously tasty dish. It is an all rounder. Makes a great family meal or will work perfectly for a Valentine’s meal. Get more chicken recipes here.
PREP IN
15 MIN
COOK IN
15 MIN
SERVE
2-4
Lemon Pasta with Chicken
Easy
PREP IN
15 MIN
COOK IN
15 MIN
SERVE
2-4
Introduction
Carol’s Stock Market Lemon Pasta with Chicken. This is a seriously tasty dish. It is an all rounder. Makes a great family meal or will work perfectly for a Valentine’s meal. Get more chicken recipes here.
Ingredients
- 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
TO SERVE:
Method
- 1. 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.
- 2. 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.
- 3. 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.
- 4. Place cooked chicken on a plate and cover with tinfoil to keep warm, set aside.
- 5. 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.
- 6. 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.
- 7. Add the white wine and scrape any tasty brown bits off the bottom of the pan.
- 8. Add the chicken stock, lemon juice and chilli flakes.
- 9. 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.
- 10. Start cooking the pasta according to the package instructions in a large pot well-seasoned with salt.
- 11. 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.
- 12. 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.
- 13. 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.
