Jill learned this delicious pasta dish while in Sicily. This version includes chicken and features Sicilian Volcano lemon juice married with Filotea Lemon pasta.
Season the chicken lightly with salt and pepper. Heat the olive oil in a large saute pan or wok over medium-high heat. Brown chicken on all sides. Lower heat and add the garlic. Cook for a further 2 minutes. Add the stock, whipping cream and lemon juice. Reduce heat to low.
Bring a large pot of water to a boil. When the water has come to the boil, add a heaping tablespoon of salt and the pasta. Cook according to package instructions.
When the pasta is al dente, drain and add to the pan with the chicken and sauce. Toss and keep on the heat for a further minute, tossing occasionally until the pasta absorbs the sauce.
Add the parsley. Season with pepper and salt to taste. Toss again.
Transfer to a warm pasta bowl. Scatter with half of the toasted breadcrumb mixture. Serve immediately with the bowl of remaining breadcrumbs on the side.
Combine the bread crumbs oil and butter in a small skillet. Cook over medium heat, stirring constantly until light golden. Stir in the cheese.
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Ingredients
Directions
Season the chicken lightly with salt and pepper. Heat the olive oil in a large saute pan or wok over medium-high heat. Brown chicken on all sides. Lower heat and add the garlic. Cook for a further 2 minutes. Add the stock, whipping cream and lemon juice. Reduce heat to low.
Bring a large pot of water to a boil. When the water has come to the boil, add a heaping tablespoon of salt and the pasta. Cook according to package instructions.
When the pasta is al dente, drain and add to the pan with the chicken and sauce. Toss and keep on the heat for a further minute, tossing occasionally until the pasta absorbs the sauce.
Add the parsley. Season with pepper and salt to taste. Toss again.
Transfer to a warm pasta bowl. Scatter with half of the toasted breadcrumb mixture. Serve immediately with the bowl of remaining breadcrumbs on the side.
Combine the bread crumbs oil and butter in a small skillet. Cook over medium heat, stirring constantly until light golden. Stir in the cheese.
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