About this recipe:This recipe takes the traditional combination of chicken, lemon and garlic, to create a delicious pasta dish. Excellent on its own or served with a side salad and crusty roll.
3 skinless, boneless chicken breast fillets
1 lemon, quartered
2 teaspoons garlic granules, divided
1 teaspoon ground black pepper, divided
800ml chicken stock
4 tablespoons fresh lemon juice
225g rotelle pasta or any other pasta shape you prefer
250ml double cream
1 teaspoon grated lemon zest
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Method Prep:10min › Cook:50min › Ready in:1hr
Preheat oven to 180 C / Gas 4. Place chicken in a lightly greased baking dish. Squeeze lemon over both sides of the chicken breasts and season both sides using 1 1/2 teaspoons garlic granules and 3/4 teaspoon pepper. Bake for 40 minutes, or until juices run clear and chicken is no longer pink inside.
Meanwhile, in a large saucepan, season the chicken stock with the remaining 1/2 teaspoon garlic granules and 1/4 teaspoon pepper. Bring to the boil and add lemon juice and pasta. Cook over medium heat, stirring occasionally, until all liquid is absorbed, about 25 minutes.
Cut cooked chicken into bite-sized pieces and stir into cooked pasta, along with the cream and lemon zest. Cook, stirring, over low heat for 5 minutes. Remove from heat and let stand 5 minutes. Stir thoroughly before serving.
We LOVED this recipe. See my tweaks comment for how I altered it a little bit. Also, I forgot to mention in my tweak that I didn't cook the chicken in the oven. I just cut it into pieces, and poured the garlic, pepper and lemon juice over it and let it cook in a pan on th stove and left it on low after it was cooked to keep it warm and keep it soaking in the lemon juice mixture until the pasta was done. - 21 Mar 2011
Altered ingredient amounts.
I used about half the amount of garlic it said to use (and that was even with me doubling the recipe!) because we're not big on garlic. I also used less pepper since we have kids and I was afraid it would be too peppery for them. I only used 300 ml of double cream for a double recipe (which would have called for 500) and it was still PLENTY! Also, we threw our frozen vegetables in at the very end, and just mixed it all together. I also added a little bit more lemon juice right at the end, since we like a strong lemon flavor. Everyone at our house LOVED, LOVED, LOVED this recipe! It is going on our regular rotation list!!! TRY IT!! - 21 Mar 2011