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Ingredients
- 700g/11⁄2lb skinless chicken breast fillet, cut into strips
- 2 teaspoons cracked black peppercorns
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 350g/12oz dried ribbon noodles such as fettucine
- 350ml/12fl oz chicken stock
- 1 tablespoon freshly squeezed lemon juice
- 75g/3oz Parmesan cheese, freshly grated
- salt and freshly ground black pepper
Instructions
- Toss the chicken with the peppercorns, garlic and 1 tablespoon of the
oil. Cover and marinate in the refrigerator for at least 1 hour. - Heat the remaining olive oil in a frying pan over a medium-high heat.
Add the chicken and lightly brown all over for about 3 minutes. Add the
stock and lemon juice, and reduce the heat to a simmer. Simmer the
sauce for about 8 minutes. Season with salt and pepper. - Meanwhile, cook the pasta in lightly salted boiling water until al dente.
Drain well and toss with the chicken. Serve immediately, with the
Parmesan in a separate bowl for sprinkling over the top
