Recipe for One Pan Chicken Linguine in a creamy sauce with a tangy lemon and basil flavour
4 free range chicken breasts
4 cloves garlic – crush, peel and chop finely
3 cups boiling water
6 tsp chicken stock granules
200g linguine pasta
20g fresh basil – slice
150ml milk (from your pantry)
2 tbsp cornflour
80g parmesan – grate finely
olive oil, salt and pepper (from your pantry)
Prepare all ingredients as indicated above. Keep a little basil and parmesan aside for the garnish.
Using the fine side of the grater, grate the skin of the lemon to create zest. Then cut the lemon in half and juice.
Pour the boiling water into a large jug or bowl. Add the chicken stock granules and stir well. Set aside.
Place the chicken breasts (one at a time) between two sheets of cling film and bash with a full wine bottle or rolling pin to flatten (7mm). Rub the chicken with olive oil and scatter all over with freshly ground salt and pepper.
Place a large griddle pan or frying pan on medium to high heat. Add the chicken breasts to the dry pan and cook for about 6 minutes until the chicken is brown on both sides. Remove the chicken and set aside. When cool, cut into cubes (about 2cm to 3cm wide).
Return the same pan to the stove over low heat. Add the garlic and cook for about a minute. Now add the chicken stock, lemon juice and zest and the linguine pasta. Bring to the boil and cook for 8 minutes. Add the cubed chicken and broccoli florets and cook for another 4 minutes.
In a cup, mix the cornflour with a few teaspoons of tap water. It should be a runny mixture. In a bowl, combine the milk, cornflour and parmesan. Add this mixture to the chicken in the pan and stir for about 3 minutes until warmed and slightly thickened.
To serve, divide the chicken between the plates. Scatter with a little parmesan and fresh basil.
Recipe courtesy of Daily Dish– a weekly service that delivers exact quantities of all the fresh ingredients you need to make four delicious homemade meals. Each dish takes only 30 minutes from start to finish. See what’s on the Daily Dish menu this week.