Marry Me Chicken Pasta Recipe

By Kitchen Sanctuary

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Ingredients

2 tbsp cornflour (cornstarch in USA)
¼ tsp salt
¼ tsp black pepper
1/2 tsp paprika
600 g (1.3 lbs) chicken breast, chopped into chunky pieces
2 tbsp neutral oil (- I use avocado oil)
1 tbsp unsalted butter
3 cloves garlic (peeled and minced)
3 spring onions (scallions) (sliced)
1/2 tsp chilli flakes (red pepper flakes)
1 tsp dried oregano
75 g sundried tomatoes in oil (drained and roughly chopped)
240 ml (1 cup) chicken stock
120 ml (1/2 cup) double (heavy ) cream
1 tbsp lemon juice
50 g (1/2 packed cup) grated parmesan
10-15 fresh basil leaves (roughly chopped)
400 g (14 oz) fresh tagliatelle (or 250g dried tagliatelle see notes if using dried)
Parmesan
Basil
Black pepper

Prep Time15mins
Cook Time20mins
Servings4

Instructions

Mix the cornflour, salt and pepper together. Add the chicken and toss together to coat.

Heat the oil and butter in a frying pan over a medium-high heat.

Add the chicken and cook for 7-8 minutes, turning a couple of times until browned all over.

Meanwhile, bring a large pan of salted water to the boil for the pasta.

To the frying pan, add the garlic, spring onions, chilli flakes, oregano and sun-dried tomatoes. Stir together and cook for two minutes.

Add the chicken stock, cream and lemon juice. Stir together and bring to a gentle simmer.

Add the pasta to the pan of boiling water and cook as per the pack instructions (usually 2-3 minutes).

Drain the pasta, then add to the pan with the chicken.

Add the parmesan and basil then toss together using a set of tongs.

Serve topped with extra parmesan, basil and black pepper.

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Dinner

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