Creamy Lemon Chicken Pasta

4 standard portions

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Ingredients

• 300 g Pasta
• 2 tbsp Olive Oil
• 2 Chicken Breasts (cut into bitesize pieces)
• 1 Onion (chopped)
• 3 Garlic Cloves (finely chopped)
• 1 tbsp Plain Flour
• 450 ml Chicken Stock
• 200 g Creme Fraiche
• 150 g Frozen Peas
• 2 tbsp Basil (chopped finely)
• 1 Lemon (zest and juice)
• 75 g Parmesan (grated)
• 1 tsp Salt
• ½ tsp Black Pepper

Method

1. Cook the pasta to al dente in a pan of salted water, and then drain (reserving 1 cup of cooking water).
2. Meanwhile, heat 1 tablespoon olive oil in a shallow casserole or skillet and fry the chicken pieces until browned. Remove to a plate.
3. Add another tablespoon of olive oil to the pan and gently cook the onions and garlic on a medium heat until soft.
4. Stir in the flour.
5. Whisk in the stock and creme fraiche.
6. Add the peas, chopped basil, lemon zest and lemon juice and give it a stir.
7. Add the browned chicken back into the pan along with the grated Parmesan, salt and pepper. Simmer for 8-10 minutes to thicken the sauce.
8. Add the cooked spaghetti to the pan, along with enough of the reserved pasta cooking water to make a silky smooth sauce. Serve with more basil and grated Parmesan.