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Creamy Lemon Butter Chicken Pasta

Ingredients

for 2 servings

  • 2 chicken breasts
  • 1 tablespoon
    butter
  • ½ red onion, diced
  • 2 cloves garlic, chopped
  • 1 lemon, zest and juice
  • 1 teaspoon
    chili flake
  • 1 teaspoon
    dried thyme
  • ¼ cup
    water (60 mL)
  • ½ cup
    double cream (120 mL)
  • 2 cups
    baby spinach (85 g)
  • 1 ½ cups
    fresh egg pasta (150 g)
  • 2 tablespoons
    parmesan cheese, plus extra for serving

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Preparation

  1. Fry the chicken over a medium heat and set aside.
  2. Give the pan a quick wipe with a paper towel
  3. Add butter to the same pan. Fry the onion and garlic until soft (about 3-5 minutes).
  4. Add the lemon zest and juice. Give the mixture a quick stir and add chilli flakes and thyme.
  5. Stir in the water and double cream.
  6. Add the spinach and allow it to cook for about a minute.
  7. Put the pre-cooked chicken back into the pan along with pasta. Allow to cook until al dente.
  8. Mix in the parmesan.
  9. Take off the hob and serve with extra parmesan, if you prefer.
  10. Enjoy!
 

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