Creamy lemon chicken pasta with rosemary

Recipe from: 9 September 2010

Ingredients 7
Servings 1
Minutes 10 mins


Serving Change
  • 3
    chicken breasts
  • 1
    red onion
  • 2
    cloves garlic
  • 2
  • A few sprigs of rosemary
  • 250
  • A handful or so of parmesan


10 mins
Fry the sliced red onion with crushed garlic in olive oil.
Once the onions have softened add in your sliced chicken breasts, cook them quickly to retain the juiciness and then reduce the heat.
Squeeze in the juice from the two lemons and add in some chopped rosemary (take the leaves off the woody stalks) and add in the lemon zest from both lemons.
Lastly add in a tub of cream.
Reduce it a bit, add in some finely grated parmesan and let the flavours slowly infuse.
When you are ready to serve use some of the pasta water to loosen it up and serve it with tagliatelle topped with more parmesan. 

For more of Flour Child's recipes click here.

Read more on: poultry  |  shallow-fry


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