Lemon thyme chicken pasta

3-4 servings Prep: 5 mins, Cooking: 25 mins
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Each mouthful of this easy pasta bursts with zesty flavour.

By Food24 December 01 2010
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Ingredients (11)

4 chicken breast fillets
6-7 sprig fresh thyme
1 lemon
1 1/2 cup wine — white
1 tsp cornflour — mixed with cold water
1 tsp dried Italian herbs
salt and freshly ground black pepper
pasta
parmesan cheese
fresh basil
oil
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Method:

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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