Ingredients
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500 g bow tie pasta
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1 tablespoon olive oil
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400 g chicken breast fillets, roughly chopped
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1 tablespoon cornflour
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1 teaspoon chicken stock powder
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3/4 cup water
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1/2 cup cream
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1/4 teaspoon lemon rind, grated
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1/4 cup lemon juice
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1/4 teaspoon sugar
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1 tablespoon teriyaki sauce
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1 tablespoon sage, fresh, chopped
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2 tablespoons parsley, fresh, chopped
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1 garlic clove, crushed
Instructions
- Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
- Add the pasta and cook till just tender. Drain well.
- Heat oil in a large pan and fry chicken in batches till tender. Remove.
- To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
- Add the chicken, cooked pasta and parsley.
- Stir until hot.