Saturday, June 7, 2008

Peppered Chicken Pasta

Peppered Chicken Pasta
serves 4–6

700g/11/2lb skinless chicken breast fillet, cut into strips
2 teaspoons cracked black peppercorns
2 garlic cloves, minced
3 tablespoons olive oil
350g/12oz dried ribbon noodles such as fettucine
350ml/12fl oz chicken stock
1 tablespoon freshly squeezed lemon juice
75g/3oz Parmesan cheese, freshly grated
salt and freshly ground
black pepper

• Toss the chicken with the peppercorns, garlic and 1 tablespoon of the oil. Cover and marinate in the refrigerator for at least 1 hour.
• Heat the remaining olive oil in a frying pan over a medium-high heat.Add the chicken and lightly brown all over for about 3 minutes. Add the stock and lemon juice, and reduce the heat to a simmer. Simmer the sauce for about 8 minutes. Season with salt and pepper.
• Meanwhile, cook the pasta in lightly salted boiling water until al dente.Drain well and toss with the chicken. Serve immediately, with the Parmesan in a separate bowl for sprinkling over the top

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