Lemon Cream Chicken With Pasta

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.

• Ready In: 40 mins
• Serves: 4-6

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.