Lemon thyme chicken pasta



Ingredients 11
Servings 3
Minutes 5 mins

Ingredients

Serving Change
  • 4
    chicken breasts
  • 6-7
    sprig
    thyme
  • 1
    lemon
  • 1 1/2
    cup
    white wine
  • 1
    tsp
    maizena (mixed with a little cold water)
  • 1
    tsp
    dried Italian herbs
  • Salt & pepper
  • Pasta
  • Parmigiana
  • Basil
  • Oil
 

Method

5 mins
 
I used a pack of 4 chicken breasts which I diced and then added to a pan with some oil that had been heating up with a teaspoon of dried "Italian herbs".  (I like letting the herbs warm up first to release their aroma's.)

I have this fab little gadget to zest lemons ... it results in these wonderful curls of zest.

After browning the meat, I added a sprinkling of the lemon zest and fresh thyme - letting the oils infuse with the chicken for a minute.

Next add the juice of one lemon, 1 and 1/2 cups of white wine and 2 tablespoons of sugar.

Bring to the boil and allow to bubble away for 5 minutes.

I used a heaped teaspoon of maizena (mixing it with some cold water first) and then added that to thicken the sauce. Simmer on a low heat and allow to reduce and thicken.

Cook your pasta (according to packet instructions) and add the sauce and chicken - letting it coat the pasta. Add salt and pepper to taste.

Serve with lashing of parmigiana and some torn basil.

Reprinted with the permission of Sim B. To visit Sim B's blog click here...
 

 

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2016-12-01 14:56
 
 

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