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Lemon chicken pasta
Lemon chicken pasta
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Add this zesty lemon chicken pasta to your collection for a quick and delicious meal.
Ingredients:
  • 10.00 gm cornflour
  • 375ml can light & creamy evaporated milk
  • Olive oil spray
  • 2 (about 400g) single chicken breast fillets, cut into thin strips
  • 1 brown onion, halved, thinly sliced
  • 2 large garlic cloves, crushed
  • 150g (1 cup) frozen peas, thawed
  • 20.00 ml finely grated lemon rind
  • 125.00 ml coarsely chopped fresh continental parsley
  • 1 tsp finely chopped fresh thyme
  • Salt & freshly ground black pepper
  • 375g fettuccine
Instructions:
  • In a medium bowl, mix the cornflour with 1 tablespoon of evaporated milk until smooth, then gradually stir in the rest of the evaporated milk.
  • 1. Preheat a large non-stick frying pan over high heat. Lightly coat with olive oil spray. Cook one-third of the chicken for 2-3 minutes, turning occasionally until golden brown. Transfer to a heatproof bowl. Repeat with the remaining chicken in two more batches, ensuring to reheat the pan between batches.
  • Lower the heat to medium. Generously spray olive oil into the frying pan to cover the base. Sauté the onion, stirring occasionally, for 1-2 minutes until softened. Stir in the garlic and cook for 1 minute until fragrant. Increase the heat to medium-high. Pour the milk mixture into the pan, along with the peas. Stir well and cook for 2-3 minutes until the sauce boils and thickens.
  • Add the chicken and cook for 1 minute, stirring occasionally until heated through. Remove from heat and mix in the lemon rind, parsley, and thyme. Season with salt and pepper to taste.
  • Cook the fettuccine in a large saucepan of salted boiling water according to package instructions until al dente. Drain well, then return fettuccine to the pan and mix in the sauce by gently tossing it together.
  • Divide the pasta evenly into bowls and serve promptly.

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