About this recipe:I was a little unsure about the idea behind this pasta when my wife ordered something similar in a restaurant. But we both loved it and knew that we had to go home and try to replicate it. Here is what we came up with!
110g farfalle pasta
1 skinless, boneless chicken breast fillet - cut into bite-size pieces
1/2 teaspoon ground black pepper
4 tablespoons butter or margarine
2 tablespoons olive oil
2 cloves garlic, minced
60ml white wine
450ml soured cream
1 tablespoon chopped fresh basil
1 lemon, zested and juiced
4 tablespoons grated Parmesan cheese
4 tablespoons grated mozzarella cheese
1 tablespoon chopped fresh parsley
25g torn fresh spinach
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Method Prep:15min › Cook:45min › Ready in:1hr
Fill a large pot with lightly salted water and bring to the boil over high heat. Stir in the pasta; return to the boil. Cook, uncovered, stirring occasionally, until the pasta is cooked through, but still firm to the bite, about 10 minutes. Drain.
Preheat oven to 190 C. Season chicken with pepper.
Melt the margarine with the olive oil in a frying pan over medium heat; cook and stir the chicken pieces until no longer pink in the centre. Remove the chicken pieces, and place them in the bottom of a baking dish.
To the same pan, add the garlic, white wine, soured cream, basil, lemon zest and 1/2 of the lemon juice. Bring the mixture to the boil, stirring constantly. Remove the pan from the heat; stir in the pasta. Spoon the pasta and sauce mixture over the chicken. Cover with foil.
Bake in the preheated oven until heated through, about 15 minutes. Uncover, sprinkle evenly with Parmesan cheese, mozzarella cheese, parsley and spinach, and drizzle with the remaining lemon juice. Bake, uncovered, for 10 minutes.