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RECIPE: https://www.cookingwithalia.com/859-creamy-herby-lemon-pasta-with-chicken/
INGREDIENTS:
For the Chicken:
2 chicken breasts
2 teaspoons mustard
2 teaspoons whole grain mustard
2 teaspoons honey
4 fresh thyme sprigs
Juice and zest of 1 lemon
2 tablespoons olive oil
2 garlic cloves, grated
Salt and pepper, to taste
For the pasta:
300 grams (10.5 oz) Panzani Farfalle
1 tablespoon unsalted butter
1 tablespoon flour
2 garlic cloves, grated
250 milliliters (1 cup) whole milk
60 grams Edam cheese, grated
30 grams parmesan cheese, grated
Salt and pepper, to taste
3 tablespoons finely chopped fresh herbs (parsley, basil, chives)
60 milliliters (1/4 cup) heavy cream
1/2 lemon, roasted for decoration
DIRECTIONS:
Step 1: Preparing the chicken
1- In a large bowl, add the chicken breasts, mustard, whole grain mustard, garlic, honey, zest and lemon juice, thyme sprigs, olive oil, salt, and pepper.
2- Mix well the chicken breasts with the marinade using a spatula (or hands) until well combined.
3- Cover the bowl with plastic wrap and place it in the fridge for 30 minutes. The chicken will absorb the marinade and become tender when it is cooked.
Step 2: Preparing the pasta
4- In a large pot of salted boiling water, cook the farfalle for about 8 to 10 minutes. Once ready, Reserve 1 cup of pasta water, then drain the remaining water. Set aside.
5- In a large pan over medium heat, add the olive oil, chicken breasts with the marinade, and cook for 5 minutes from both sides until golden brown.
6- In another large pan over medium heat, add the butter. Once the butter starts to melt, whisk in the flour. and cook for 1 minute until the flour is no longer raw.
7- Add the garlic and cook for 30 seconds until slightly toasted.
8- Add the milk little by little to the flour mixture, whisking well between each addition to combine. The mixture will start by clumping together with the flour and butter, but will gradually turn into a smooth white sauce.
9- Add the grated cheese, parmesan, salt, pepper, and 2 tablespoons of the fresh herbs. Mix well using a wooden spoon until well combined.
10- Add the farfalle to the sauce and gently mix using a tong until the pasta is completely coated.
11- Add the reserved pasta water to the sauce for a smooth consistency, then stir in the cream for more creaminess.
12- In a serving plate, add the pasta with the creamy sauce, and place one cooked chicken breast on top.
13- Garnish the pasta with the remaining tablespoon of chopped herbs mixture. Serve immediately with a slice of roasted lemon.
