Whip up this Creamy Lemony Chicken Pasta recipe

6-8 skinless chicken breast fillets
1 t (5ml) Ina Paarman’s Lemon and Black Pepper Seasoning
2 T (30ml) Ina Paarman’s White Sauce Powder
1T (15ml) butter
1 T (15ml) canola or olive oil
250g punnet mushrooms, thickly sliced
1 x 200ml Ina Paarman’s Lemon and Herb Coat & Cook Sauce
250ml fresh cream
1 x 25g sachet Ina Paarman’s Liquid Chicken Stock

Buttered tagliatelle
250g tagliatelle
2 t (10ml) Ina Paarman’s Green Onion Seasoning
2 T (30ml) butter
1 T (15ml) olive oil
A good handful of fresh sage leaves picked from the stems

How to
Adjust the oven rack to middle position.

Pre-heat oven to 180°C.

Cut each breast fillet across the grain on the diagonal into 4 pieces. Mix Seasoning and White Sauce Powder, sprinkle over the chicken and mix through.

Creamy Lemon Chicken with MushroomsWarm an empty fry pan over high heat, add the butter and oil. Add the chicken and stir-fry briefly until lightly browned on the outside, but still raw inside. Toss the mushrooms in with the chicken, do not cook them. Immediately dish the mixture into a medium size ovenproof dish.

Add the Lemon and Herb Sauce, the cream and Liquid Stock to the fry pan and heat, while stirring and scraping with a wooden spoon, to incorporate all the nice brown bits. Pour over the chicken. Bake open for 20 – 25 minutes.

Delicious with Buttered Tagliatelle with Sage to soak up the sauce. Serve a crisp green salad on the side.

Buttered Tagliatelle
Boil the pasta in unsalted water according to pack instructions. Drain and toss with Green Onion Seasoning.

Heat the butter and oil and pan-fry the sage until just crisp. Toss into pasta with all the remaining butter / oil.

Chef’s tip
Put a wine cork in the pasta water, while boiling, it prevents foaming and the water from boiling over.

By: Ina Paarman

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