CREAMY LEMON PARMESAN CHICKEN WITH FRESH PAPPARDELLE AND GREEN BEANS
Serves 4 Ready in 30 minutes Ingredients Chicken and sauce
■ 1 leek, cut in half lengthways & thinly sliced
2 garlic clove, minced
1 lemon, zested & juiced
600g chicken breasts, cut into steaks
■ 2 Tbsp plain flour
■ 1 drizzle of oil
■ 1 Tbsp butter
■ 1 cup cream
■ 1⁄ cup chicken stock
2
■ 150g baby spinach
■ 50g grated parmesan
Beans
■ 300g green beans, ends trimmed ■ 1 tsp butter
Pasta
■ 400g fresh pappardelle
To serve
■ 10g basil, leaves picked
Method
Bring a large and medium pot of hot salted tap water to boil.
Cut leek in half lengthways and thinly slice. Mince garlic. Zest and juice lemon and set aside. Pat chicken
Prep chicken:
dry and cut into steaks. Place your hand flat on top of chicken and slice through horizontally. Season well with salt and pepper and toss with flour.
Heat oil in a large frypan on medium-high
Cook chicken:
heat. Cook chicken for 3-5 minutes each side (depending on thickness), or until cooked through. Set aside to rest and keep pan on heat.
Turn heat down to medium and add butter to
Cook sauce:
frypan. When butter is melted, add leek and garlic and cook for about 5 minutes, until softened. Add cream and chicken stock, bring to boil, and simmer for 2-3 minutes until thickened slightly. Add lemon zest, juice and spinach and cook for 1-2 minutes until spinach is wilted.
Trim green beans. Add beans to medium pot of boiling water and cook for 3 minutes, until bright green and tender. Drain, return to pot with butter and season to taste with salt and pepper. Keep warm, until ready to serve.
Meanwhile, cook beans:
Cook pasta and finish sauce: Separate pasta so it is not stuck together. Cook in large pot of boiling water for about 3 minutes, until just tender. Drain well, add to sauce and mix to combine. Season with salt and pepper. Thinly slice chicken. Pick basil leaves.
Pasta topped with chicken, parmesan and basil. Spoon over any leftover sauce and serve green beans on the side.