A simple, quick, easy and refreshing pasta dish for all the family. We use our free range chicken stock here in this recipe.
3 chicken breasts
Salt & pepper
Olive oil, for cooking
2 large shallots, finely diced
2 cloves garlic, finely minced
250ml dry white wine
500ml Carol’s Stock Market Chicken Stock
Juice from 1 large lemon
¼ – ½ tsp chilli flakes
60ml double cream
225g dried farfalle pasta
Handful fresh flat leaf parsley, roughly chopped
3 adults (or 2 adults & 2 kids)
Cut chicken breasts in half horizontally with a sharp straight-edged knife. Lay the 6 pieces between 2 sheets of parchment paper. Use a cooking mallet, rolling pin or other heavy object to pound the thickest part of the chicken pieces so that they’re a more consistent thickness.
Heat a large pan over medium high heat with a drizzle of olive oil. When hot, season chicken on both sides with salt and pepper.
Arrange pieces in the hot pan and cook for 3-4 minutes on both sides until golden and cooked through. You may have to do this in 2 batches depending on the size of your pan.
Place cooked chicken on a plate and cover with tinfoil to keep warm, set aside.
For the sauce, leave pan to cool slightly off the heat for a few minutes, then return pan to a medium heat with another drizzle of olive oil.
Add the shallot and cook for about 1-2 minutes to soften, then add the garlic and cook further 1 minute, moving everything around in the pan occasionally to avoid burning.
Add the white wine and scrape any tasty brown bits off the bottom of the pan.
Add the chicken stock, lemon juice and chilli flakes.
Increase heat to high and bring to a boil. Lower heat again to medium-high and leave to rapidly simmer until liquid has reduced by half, between 10-15 minutes.
Start cooking the pasta according to the package instructions in a large pot well-seasoned with salt.
While pasta cooks, add cream to the reduced sauce, reduce heat further to medium and leave to gently simmer, stirring occasionally. Add a grinding of black pepper and taste for seasoning, because of the lemon it may not need much salt, so add salt sparingly if needed.
Remove a large spoonful of sauce and set aside in a small bowl, then using a slotted spoon, add the cooked pasta into the pan with the sauce. Toss well so that all the pasta is coated in lemon sauce.
Divide pasta into serving dishes and place 1 or 2 chicken pieces on top. Drizzle over reserved sauce then garnish with fresh parsley and gratings of parmesan cheese.