Ingredients
Serves 4
- 4 chicken breasts
- 400ml cream
- 400g tagliatelle pasta fresh or dried
- 4 cloves crushed garlic
- 1 lemon
- 150g stick parmesan
- 1 tsp Black pepper
- 1 tsp salt
- Italian or mixed seasoning
- 50g butter
Method
- Season the chicken breasts with salt & pepper with a sprinkle of Italian seasoning.
- Bake at 180 d for 20-25 minutes pending on size.
- Remove from the oven and squeeze half the lemon over the chicken and set aside.
- Boil the pasta in salted water for 6-8 minutes.
- In a separate wide based pan melt the butter.
- Gently fry the garlic in the butter for 2 minutes.
- Add the cream & bring to the boil, turn down to a simmer for 3-4 minutes.
- Add the Salt, black pepper & 100g parmesan and squeeze in the remaining lemon juice.
- Toss the cooked pasta in the mixture.
- Carve the chicken breast into slices.
- Serve the pasta up in 4 warm dishes with the chicken alongside and shave some extra parmesan over the dish & any remaining lemon juice.
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