450 g (1 lb) cooked chicken
350 g (12 oz) pasta shapes
25 g (1 oz) butter
25 g (1 oz) plain flour
300 ml (1/2 pt) chicken stock
1 tbsp French mustard
grated rind and juice 1 lemon
150 ml (1/4 pt) single cream
salt and pepper
chives, to garnish
350 g (12 oz) pasta shapes
25 g (1 oz) butter
25 g (1 oz) plain flour
300 ml (1/2 pt) chicken stock
1 tbsp French mustard
grated rind and juice 1 lemon
150 ml (1/4 pt) single cream
salt and pepper
chives, to garnish
method
1. Dice chicken. Cook pasta in boiling, salted water for 9 - 10 mins, or until just tender.
2. Meanwhile, melt butter in a pan, add flour and cook, stirring, for 1 min. Remove from heat and gradually stir in stock. Return to heat and bring to boil, stirring continuously until thickened.
3 Stir in mustard, lemon rind and juice, cream and seasoning. Add chicken. Heat gently to warm through. Do not allow to boil.
4 Drain pasta and serve topped with chicken sauce and garnished with chives.
See if you can find the pasta known as lasagnetti. These small flat squares with curled edges are an ideal shape for holding the sauce.
2. Meanwhile, melt butter in a pan, add flour and cook, stirring, for 1 min. Remove from heat and gradually stir in stock. Return to heat and bring to boil, stirring continuously until thickened.
3 Stir in mustard, lemon rind and juice, cream and seasoning. Add chicken. Heat gently to warm through. Do not allow to boil.
4 Drain pasta and serve topped with chicken sauce and garnished with chives.
See if you can find the pasta known as lasagnetti. These small flat squares with curled edges are an ideal shape for holding the sauce.
serving amount
serves 4
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