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Creamy chicken penne
Creamy chicken penne
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Lemon zest adds a bright contrast to the creamy pasta sauce.
Ingredients:
  • 400g penne rigate
  • 18.20 gm olive oil
  • 2 single chicken breast fillets, halved horizontally
  • 1 leek, pale section only, washed, thinly sliced
  • 1 garlic clove, crushed
  • 125g (1/2 cup) light sour cream
  • 125ml (1/2 cup) chicken style liquid stock
  • 2 tsp finely grated lemon rind
  • 150g (1 cup) frozen peas
  • 60g (3/4 cup) shredded parmesan
Instructions:
  • Boil pasta in salted water according to package instructions until perfectly tender (al dente). Drain and return to the pan.
  • Heat half of the oil in a frying pan over medium-high heat. Cook the chicken for 5 minutes on each side or until it's cooked through. Then, transfer it to a plate and cover.
  • Pour in the remaining oil and sauté the leek and garlic until softened, about 4-5 minutes. Mix in the sour cream, then slowly incorporate the stock while stirring constantly. Introduce lemon rind and peas, bring to a boil, and simmer for 2 minutes until everything is warmed through.
  • Cut the chicken into thick slices, then combine with pasta and leek mixture. Divide into serving bowls, sprinkle with Parmesan, and season with pepper before serving.

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