Friday - - Recipe Cards -

Prep time 5 mins Cook­ing time 20 mins Serves 4-6 4 tbsp but­ter A hand­ful of fresh sage leaves Olive oil 1 onion, halved and finely sliced 2 cloves gar­lic, crushed 500g deboned chicken thighs or breasts, chopped 150ml chicken stock 2 tsp fresh lemon juice Grated zest of 1 lemon 400g spaghetti or fet­tucine, cooked un­til al dente 4 tbsp freshly grated Parme­san Heat but­ter in a saucepan over a low-medium heat. Fry sage leaves un­til they are crisp but not brown. Re­move and drain on pa­per towel. Add a lit­tle oil to the but­ter. Add onion and sauté for a minute. Add gar­lic. Sauté for a minute. Add chicken. Sauté un­til chicken is browned. Add stock. Sim­mer un­til the chicken is ten­der. Re­move from heat and stir in lemon juice and zest. Sea­son with plenty of freshly ground black pep­per and some salt. Add pasta, 3 tbsp Parme­san and half the sage. Toss gen­tly. Add a splash of olive oil, if needed. Plate the pasta in neat swirls, gar­nish with re­main­ing Parme­san and sage leaves. Serve im­me­di­ately.

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