LEMON PEPPER CHICKEN WITH CREAMY FUSILLI

What do you need?

3 medium skinned chicken breast fillet or 500 g, cut into 2 cm cubes

3 tablespoons corn flour

1/3 cup lemon juice or 80 ml

2 teaspoons vegetable oil

1½ cups cream, 35% or 375 ml

3 cloves garlic, finely chopped

½ cup water or 125 ml, hot

2 cubes of Halal chicken stock 20 g

1 cup ricotta cheese or 246 g

1 cup emmental cheese or 100 g, grated

1 tablespoon black pepper, cracked

2 tablespoons lemon zest, from 2-3 lemons

2 tablespoons flat leaf fresh parsley, roughly chopped

1 packet fusilli dried pasta or 400 g

8 cups water or 2 liters

How to prepare your dish

In a mixing bowl combine the Chicken Pieces and Corn Flour and toss until chicken is evenly coated.

In a medium saucepan, heat vegetable oil, add the Chicken pieces and fry until fully cooked. Remove from pan and set aside once slightly golden.

Using the same pan sauté Garlic until soft, add hot Water, halal chicken Stock and allow to simmer on medium heat for 2-3 minutes.

Stir in Cooking Cream, Ricotta and Emental Cheese and allow to cook for around 10 minutes on a medium to low heat, until the sauce is slightly thick and cheesy.

For extra taste, add black pepper, lemon juice and half a Zest and cook the chicken pieces.

Meanwhile cook your Pasta in boiling water, drain pasta, discard water, and return to empty pot.

Pour your thick Lemon Pepper sauce over your pasta; add in half of the Parsley leaves and mix gently, to coat your pasta.

Transfer to a serving dish and garnish with the remaining chopped parsley and lemon zest.

Add extra spice if you want to spice it up.