Lemon Cream Chicken With Pasta - cooking recipe

Ingredients

500 g bow tie pasta
1 tablespoon olive oil
400 g chicken breast fillets, roughly chopped
1 tablespoon cornflour
1 teaspoon chicken stock powder
3/4 cup water
1/2 cup cream
1/4 teaspoon lemon rind, grated
1/4 cup lemon juice
1/4 teaspoon sugar
1 tablespoon teriyaki sauce
1 garlic clove, crushed
1 tablespoon sage, fresh, chopped
2 tablespoons parsley, fresh, chopped

Preparation

Bring a large saucepan of water to a boil. (If desired, add a little salt to the boiling water to season it.).
Add the pasta and cook till just tender. Drain well.
Heat oil in a large pan and fry chicken in batches till tender. Remove.
To the same pan, add the blended cornflour, stock powder, water, cream, lemon rind, lemon juice, sugar, teriyaki sauce, garlic and sage and stir until the mixture boils and thickens.
Add the chicken, cooked pasta and parsley.
Stir until hot.