PASTA CHICKEN IN CREAMY PARSLEY SAUCE

Pasta Chicken in Creamy Parsley Sauce image

Provided by Little Sand Fairy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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250 g linguine (shells work well) or 250 g other pastas (shells work well)
1 tablespoon safflower oil
1 lemon, rind only, finely julienned
1 teaspoon finely chopped fresh gingerroot (or grate it and squeeze out the juice only)
1 teaspoon sugar
1/4 teaspoon salt
1/4 liter unsalted chicken stock
15 g unsalted butter
250 g boneless skinned chicken breasts, cut into 2cm cubes
2 shallots, finely chopped
2 bunches parsley, roughly chopped (about 90g)
300 ml double cream (or to taste)

Steps:

Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
Start testing the pasta after 10 minutes and cook until it is al dente.
While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
Stir in the lemon rind mixture and cook for 1 minute more.
Add the parsley and cook, stirring for an additional 3 miutes.
Add the cream and allow to heat but do not boil as it may curdle.
Drain the pasta and transfer to a casserole dish.
Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.