Creamy Pasta With Chicken in Lemon-Dill Sauce |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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My number one recipe of all time. Easy, one-pot meal and so creamy and delicious. I like this served with with garlic bread but is pretty rich on it's own. *Double quantities if serving more than 4. Ingredients:
1 lb medium pasta shell |
1/3 cup white wine |
1/4 cup extra-strong chicken stock |
3 tablespoons fresh finely chopped dill |
1 lb boneless skinless chicken breast, cut into small bite size pieces |
1 1/2 cups whipping cream (35%) |
1 lemon, juice of, fresh |
grated parmesan cheese |
Directions:
1. • In a large pot of boiling water, cook pasta shells for 3 minutes to partly cook them. Drain, rinse with cold water and set pasta aside.
2. •In a separate skillet over moderately high heat, add wine, stock, dill and chicken to pot; bring to a boil and then simmer, stirring occasionally until the liquid is reduced by half (~10 mins as the chicken will also release liquid).
3. • Add cream and lemon juice to the chicken and bring the liquid back to a boil. Add the drained pasta shells and simmer over moderately high heat, stirring constantly until the liquid is reduced by half again and the sauce has thickened (~5-7 mins).
4. • Add parmesan to the pasta and salt & pepper if desired.
5. • Stir to mix thoroughly and serve immediately.
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