Tagliatelle With Chicken And Creamy Lemon & Mint Sauce

1. 1

   Heat the oil in a frying pan and saute the chicken, turning regularly for about 5-7 mins. Season then add the lemon wedges and mint to the pan and saute for another 2-3 mins. Remove the chicken, lemon wedges and mint from the pan and set aside. Deglaze with stock then pour in the cream. Cook for 2 mins over high heat. Add the peas, sprinkle in the cornstarch and bring to a boil, stirring constantly. Season the sauce to taste.

2. 2

   To serve, add the chicken, mint and lemon back to the sauce, and heat through. Meanwhile, cook the fresh pasta in boiling salted water over low heat for 4 minutes. Drain and toss with the sauce.

* Per serving · 4 servings · Values may vary.

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