LEMONY CHICKEN & BABY MARROW PASTA

Prep: 10 minutes     Cook: 15 minutes    
Serves: 4 - 6

With its buttery, creamy sauce and a zing of lemon zest, this easy family dish has a delicate, fresh flavour and is easy to make using skinless chicken breasts and baby marrows.

Ingredients

  • 2 Tbsp (30 ml) butter
  • 8 baby marrows (about 450 g), sliced
  • 3 cloves garlic, peeled and crushed
  • 4 deboned, skinless chicken breasts, sliced
  • 1/3 cup (80 ml) dry white wine
  • 1 Tbsp (15 ml) fresh thyme leaves
  • 1 cup (250 ml) cream
  • the finely grated zest of 1 lemon
  • 1½ tsp (7.5 ml) cornflour
  • salt and freshly ground black pepper
  • 2 Tbsp (30 ml) finely chopped curly parsley
  • freshly grated Parmesan, for topping
  • For the pasta:
  • 500 g Pasta Grandé Spaghetti
  • 1 tsp (5 ml) salt
  • 4 litres water

Method

  1. Heat the butter in a pan and gently fry the baby marrows for 3 minutes. Stir in the garlic and cook for another minute, without letting it brown.
  2. Add the sliced chicken, wine and thyme and simmer, uncovered, over a medium-low heat until the chicken is almost cooked through, and the liquid has reduced by half.
  3. Stir in the cream and lemon zest and simmer for two more minutes.
  4. In a separate small bowl, mix the cornflour with 1 Tbsp water until smooth, then add this to the pan, stirring constantly as the sauce thickens. Season to taste with salt and plenty of black pepper.
  5. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  6. Drain the pasta in a big colander and immediately tip it back into its cooking pot. Pour the sauce over the pasta and toss well to combine.
  7. Transfer to a serving platter and scatter with fresh parsley and grated Parmesan. Serve hot, with salad and garlic bread.
Papa Grandé’s Tips
  • Don’t cook the chicken slices for too long, or they will toughen in the pan.
  • To save time, use mini chicken fillet strips instead of whole chicken breasts.
  • Other Pasta Grandé shapes you can use in this recipe: Penne, Screws and Gnocchi.
  • 2 Tbsp (30 ml) butter
  • 8 baby marrows (about 450 g), sliced
  • 3 cloves garlic, peeled and crushed
  • 4 deboned, skinless chicken breasts, sliced
  • 1/3 cup (80 ml) dry white wine
  • 1 Tbsp (15 ml) fresh thyme leaves
  • 1 cup (250 ml) cream
  • the finely grated zest of 1 lemon
  • 1½ tsp (7.5 ml) cornflour
  • salt and freshly ground black pepper
  • 2 Tbsp (30 ml) finely chopped curly parsley
  • freshly grated Parmesan, for topping
  • For the pasta:
  • 500 g Pasta Grandé Spaghetti
  • 1 tsp (5 ml) salt
  • 4 litres water
  1. Heat the butter in a pan and gently fry the baby marrows for 3 minutes. Stir in the garlic and cook for another minute, without letting it brown.
  2. Add the sliced chicken, wine and thyme and simmer, uncovered, over a medium-low heat until the chicken is almost cooked through, and the liquid has reduced by half.
  3. Stir in the cream and lemon zest and simmer for two more minutes.
  4. In a separate small bowl, mix the cornflour with 1 Tbsp water until smooth, then add this to the pan, stirring constantly as the sauce thickens. Season to taste with salt and plenty of black pepper.
  5. Bring the water and salt to a fast boil in a large pot. Add all the pasta in one go and stir to separate the strands. Briefly cover the pot with a lid until the water comes back to a rapid boil. Cook, uncovered, stirring now and then, for 6-8 minutes, or until just tender (al dente).
  6. Drain the pasta in a big colander and immediately tip it back into its cooking pot. Pour the sauce over the pasta and toss well to combine.
  7. Transfer to a serving platter and scatter with fresh parsley and grated Parmesan. Serve hot, with salad and garlic bread.
Papa Grandé’s Tips
  • Don’t cook the chicken slices for too long, or they will toughen in the pan.
  • To save time, use mini chicken fillet strips instead of whole chicken breasts.
  • Other Pasta Grandé shapes you can use in this recipe: Penne, Screws and Gnocchi.

Related Hint

Lemony Chicken & Baby Marrow Pasta

Other Pasta Grandé shapes you can use in this recipe: Penne, Elbows, Screws and Gnocchi

Recipes

You may also like