As spring perseveres through the intermittent snow I’m bringing a little more brightness to the kitchen. Parsley is such a simple and lovely herb which brings a little spring sunshine to this pasta dish. I usually make this recipe with leftover roast chicken but you can absolutely use raw chicken too. Use a short pasta because the sauce coats it better than a long pasta like spaghetti. Cook the pasta for a minute less than usual then finish it off in the pasta sauce. It makes the dish even more tasty.
Serves 2 Adults & 2 Kids
25g plain flour
150ml white wine
400ml chicken stock
1/2 large lemon (aprox. 50ml)
medium bunch of parsley
olive oil, salt and pepper
- If using raw chicken cut it into sections, salt it then pan fry on a medium high heat in olive oil for 2 minutes on two sides then set aside. If using roasted chicken, cut into bite-sized pieces.
- Bring a large pan of salted water to the boil then cook your pasta for 1 minute less than the package instructions then drain when finished.
- Melt the butter in a large frying pan or skillet then sprinkle over the flour and whisk together then pour in the white wine and continue to whisk while you add the stock.
- Crush and chop 4-6 cloves of garlic then add to the sauce and cook for 3 minutes then squeeze in half a lemon, add the capers and chicken then turn the heat down to medium and cook for another 3 minutes.
- Add the drained pasta to the pan and cook for 2 minutes then sprinkle over with chopped parsley, grind over with black pepper and serve.