Tortiglioni with chicken and lemon sauce
Lemon and chicken are a classic pairing, which chef Galton Blackiston fully utilises in this easy chicken pasta recipe. Caramelising and roasting the lemons brings out their sweetness in the sauce, which is finished with rich cream and shredded chicken, before tossed with the chunky tubes of tortiglioni pasta.
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Ingredients
Metric
Imperial
Chicken and lemon sauce
- 4 corn-fed chicken breasts, with the skin left on
- 1 lemon, quartered
- 300ml of chicken stock
- 150ml of double cream
- 30ml of olive oil
- 1 knob of butter
- salt
- freshly ground black pepper
- 1 pinch of sugar, (optional)
- 1 tbsp of chopped flat-leaf parsley, (optional)
Pasta
- 350g of tortiglioni pasta
- 1 dash of olive oil
- salt
Salad
- 1 cucumber, peeled, deseeded and diced
- 2 tbsp of chopped flat-leaf parsley
- 200g of cherry tomatoes, quartered
- 1 onion, finely sliced
- 3 tbsp of extra virgin olive oil
- 1 lemon, juiced
- salt
- freshly ground black pepper
Method
1
Preheat the oven to 190°C/gas mark 5
2
Place a frying pan over a medium heat and add the olive oil, then the butter. Once foaming, place the chicken breasts skin-side down in the pan, pressing down firmly until just coloured
- 30ml of olive oil
- 1 knob of butter
- 4 corn-fed chicken breasts, with the skin left on
3
Turn the chicken over and lightly colour the other side before removing from the pan and setting aside
4
Add the lemon quarters to the same pan and quickly fry on each side until coloured and caramelised. Transfer to a roasting tin and place the chicken breasts on top, skin-side facing up
- 1 lemon, quartered
5
Roast in the oven for about 25 minutes until the chicken is cooked through and the juices run clear when pierced with a knife (the exact time will depend on the thickness of the breasts). Keep warm
6
Remove from the roasting tin and allow the chicken to rest while making the rest of the sauce. Pour the chicken stock into the roasting tin with the lemon quarters and place over a medium heat on the hob
- 300ml of chicken stock
7
Use a spoon to scrape up any cooked bits from the bottom of the tin and bring to the boil. Simmer for 5 minutes, then stir in the double cream and bring back to the boil. Adjust the seasoning to taste, adding a little sugar if the sauce is too sharp, then pass through a fine sieve into a clean pan and keep warm
- 150ml of double cream
- salt
- freshly ground black pepper
- 1 pinch of sugar, (optional)
8
Bring a large pan of lightly salted water to the boil over a medium heat. Add the pasta and cook for 10–12 minutes until tender. Drain and return to the pan, tossing with a little olive oil to loosen
- salt
- 350g of tortiglioni pasta
- 1 dash of olive oil
9
Shred the cooked chicken into bite-sized pieces and mix through the pasta along with the lemon sauce and chopped parsley, if using. Ensure everything is hot before serving – you can return the pan to the heat briefly or transfer to a preheated oven to heat through
- 1 tbsp of chopped flat-leaf parsley, (optional)
10
Toss all the salad ingredients together in a large bowl until lightly dressed in the oil and lemon juice, then serve immediately with the hot pasta
- 1 cucumber, peeled, deseeded and diced
- 2 tbsp of chopped flat-leaf parsley
- 200g of cherry tomatoes, quartered
- 1 onion, finely sliced
- 3 tbsp of extra virgin olive oil
- 1 lemon, juiced
- salt
- freshly ground black pepper
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Tortiglioni with chicken and lemon sauce
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© Great British Chefs 2019