About this recipe:This fantastic meal is super-tasty and easy to make. Pasta is served with chicken breasts and a roasted garlic and lemon butter sauce. Very yummy!
1 whole head garlic
225g egg pasta
250ml chicken stock
1 lemon, zested and juiced
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 teaspoons olive oil
4 skinless, boneless chicken breast fillets
2 tablespoons plain flour
5 tablespoons chopped fresh chives
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Method Prep:15min › Cook:1hr › Ready in:1hr15min
Preheat oven to 200 C / Gas 6. Wrap the garlic head in foil and bake 30 minutes, until cloves are soft. Remove from oven and cool enough to handle.
Bring a large pot of lightly salted water to the boil. Add pasta and cook for 6 to 8 minutes or until al dente; drain.
Slice off the top of the garlic head and squeeze the softened cloves into a medium bowl. Mix in the chicken stock, lemon zest, lemon juice, salt and pepper.
Heat the olive oil in a frying pan over medium heat. Lightly coat the chicken with flour and cook in the frying pan for about 10 minutes on each side, until lightly browned. Set chicken aside, retaining frying pan juices. Stir in the garlic mixture and bring to the boil. Reduce heat and return chicken to the frying pan. Continue cooking the chicken about 5 minutes on each side, until no longer pink and juices run clear. Remove chicken and arrange on plates over the pasta.
Mix the butter into the garlic sauce mixture in the frying pan until melted and stir in the chives. Spoon the sauce over the chicken and pasta to serve.