Pasta Chicken in Creamy Parsley Sauce

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READY IN: 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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
  • 14
    teaspoon salt
  • 14
    liter unsalted chicken stock
  • 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)
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DIRECTIONS

  • 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.
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