Peppered chicken pasta







Cook Time

75-80 Min


  • 700g/11 ⁄2lb skinless chicken breast fillet, cut into strips
  • 2 teaspoons cracked black peppercorns
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil
  • 350g/12oz dried ribbon noodles such as fettucine
  • 350ml/12fl oz chicken stock
  • 1 tablespoon freshly squeezed lemon juice
  • 75g/3oz Parmesan cheese, freshly grated
  • salt and freshly ground black pepper
  • Toss the chicken with the peppercorns, garlic and 1 tablespoon of the oil. Cover and marinate in the refrigerator for at least 1 hour.
  • Heat the remaining olive oil in a frying pan over a medium-high heat. Add the chicken and lightly brown all over for about 3 minutes. Add the stock and lemon juice, and reduce the heat to a simmer. Simmer the sauce for about 8 minutes. Season with salt and pepper.
  • Meanwhile, cook the pasta in lightly salted boiling water until al dente. Drain well and toss with the chicken. Serve immediately, with the Parmesan in a separate bowl for sprinkling over the top.
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