Prep 30 mins
Cook 0 mins
This is a quick dish to make and everyone should love it. The flavours are lovely and delicate.
- 250 g linguine (shells work well) or 250 g other pastas (shells work well)
- 1 tablespoon safflower oil
- 1 lemon, rind only, finely julienned
- 1 teaspoon finely chopped fresh gingerroot (or grate it and squeeze out the juice only)
- 1 teaspoon sugar
- 1⁄4 teaspoon salt
- 1⁄4 liter unsalted chicken stock
- 15 g unsalted butter
- 250 g boneless skinned chicken breasts, cut into 2cm cubes
- 2 shallots, finely chopped
- 2 bunches parsley, roughly chopped (about 90g)
- 300 ml double cream (or to taste)
- Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
- Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
- Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
- Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
- Start testing the pasta after 10 minutes and cook until it is al dente.
- While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
- Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
- Stir in the lemon rind mixture and cook for 1 minute more.
- Add the parsley and cook, stirring for an additional 3 miutes.
- Add the cream and allow to heat but do not boil as it may curdle.
- Drain the pasta and transfer to a casserole dish.
- Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.