As I was working late on Wednesday evening I decided to make this in the morning so that Alberto and I could eat soon after I got home in the evening. It’s another new recipe from my new cookbook, Dinner, by Domini Kemp and it’s another delicious one. Alberto and I love a bit of pasta so this one jumped out at me. There are lots of lovely flavours in here – the rosemary, lemon zest and juice, chicken stock and cream combine to make a delicious sauce. The peas work really well in the dish and give a pleasing texture when they pop as you bite into them. I did add a little sliced onion and some baby leaf spinach to the dish too. I accidentally omitted the thyme as I misread the relevant line in the ingredients list. Ah well, I don’t think the dish suffered too much.
100ml of double cream
150ml of chicken stock
Zest and juice of 1 lemon
4 garlic cloves, peeled and chopped
4 sprigs of rosemary and thyme
Big knob of butter
A big slug of olive oil
4 chicken breasts, cut into strips
Salt and pepper
1 glass of white wine
300g of frozen peas
100g of grated Parmesan or Parmiggiano
400g pasta – penné or so forth
2 large handfuls of baby leaf spinach
Heat together the cream, chicken stock, lemon juice and zest, garlic, rosemary and thyme in a saucepan until simmering and and let it bubble away until reduced by about half.
Heat the butter and oil in a frying pan and fry the chicken until golden brown and cooked through. (I also slipped in half a finely sliced white onion at this point too.)
Once the chicken is cooked, add the glass of wine and deglaze the pan. Let the wine simmer until pretty much evaporated.
Add the chicken to the cream sauce and keep warm.
Cook the pasta in boiling water then drain and season.
Put the pasta back in the saucepan, mix with a slug of olive oil and then add the peas. Heat gently, adding the cream sauce and chicken. Mix everything together, stir in the spinach leaves, and season well.
Serve topped with sprinkled Parmesan.