Pasta Chicken In Creamy Parsley Sauce Recipe

Name: Pasta Chicken In Creamy Parsley Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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)

Servings: persons

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)

1
Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
2
Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
3
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.
4
Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
5
Start testing the pasta after 10 minutes and cook until it is al dente.
6
While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
7
Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
8
Stir in the lemon rind mixture and cook for 1 minute more.
9
Add the parsley and cook, stirring for an additional 3 miutes.
10
Add the cream and allow to heat but do not boil as it may curdle.
11
Drain the pasta and transfer to a casserole dish.
12
Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.

788

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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), and more.

Yes, Pasta Chicken In Creamy Parsley Sauce falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pasta Chicken In Creamy Parsley Sauce

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