Tuesday, March 28, 2006

Tagliatelle with Chicken

So Simple & So Good!

Serves 2
200g (6½oz) tagliatelle or thick flat pasta (I like to use fresh fetuccine)
1 tbsp olive oil
130g (4½oz) pancetta or chopped bacon
2 skinless chicken breasts, cut into thin slices
Zest of 1 lemon
1x142ml (4½fl oz) pot single cream (US cooks use Half & Half)
3tbsp chopped flat-leaf parsley
Parmesano Reggiano, freshly grated, to serve

1. Cook the pasta in a large saucepan of boiling salted water, according to the instructions on the packet, until it is al dente.

2. While the pasta is cooking, heat the oil in a large frying pan and cook the pancetta for 1 minute. Add the chicken and sauté for 3-4 minutes, or until the chicken is cooked and slightly coloured. Stir in the lemon zest and then pour in the cream. Bring to the boil and simmer gently for 2 minutes. Season well with salt (I say easy on the salt if you are using bacon. You can always add more later) and freshly ground black pepper. Keep warm.

3. Drain the pasta, return it to the saucepan and pour the chicken and sauce over it. Sprinkle with parsley and serve immediately with plenty of freshly grated Parmesan

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