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
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
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