Lemon Cream Chicken With Pasta |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A friend of mine once prepared this for lunch and I loved it. I asked her for the recipe and I was surprised at how quick and easy it was to prepare. I believe she got the recipe from a weekly magazine. Ingredients:
500 g bow tie pasta |
1 tablespoon olive oil |
400 g chicken breast fillets, roughly chopped |
1 tablespoon cornflour |
1 teaspoon chicken stock powder |
3/4 cup water |
1/2 cup cream |
1/4 teaspoon lemon rind, grated |
1/4 cup lemon juice |
1/4 teaspoon sugar |
1 tablespoon teriyaki sauce |
1 garlic clove, crushed |
1 tablespoon sage, fresh, chopped |
2 tablespoons parsley, fresh, chopped |
Directions:
1. Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
2. Add the pasta and cook till just tender. Drain well.
3. Heat oil in a large pan and fry chicken in batches till tender. Remove.
4. To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
5. Add the chicken, cooked pasta and parsley.
6. Stir until hot.
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