Roast Chicken Breast With Asparagus Pasta And Lemon Butter Sauce - cooking recipe

Ingredients

125 g butter
1 None shallot, peeled and finely diced
None None Dash Worcestershire sauce
10 sprigs fresh basil, 5 sprigs finely chopped, leaves of 5 sprigs stripped from stems
1 None lemon, grated zest + 1 tsp juice
2 None skin-on chicken breasts on the bone (each about 450g)
1/2 tsp paprika
1 tsp black peppercorns
400 g tagliatelle
500 g asparagus, woody ends snapped off, cut into diagonal slices
125 ml whipping cream

Preparation

Preheat the oven to 325\u00b0F. Beat the butter in a medium bowl with an electric mixer until creamy. Stir in the shallot, Worcestershire sauce, chopped basil and lemon peel and juice. Season with salt and black pepper. Spoon into a log on plastic wrap. Roll up and refrigerate for 45 mins.
Meanwhile, rub the chicken all over with paprika, salt and black pepper. Place in a baking pan lined with parchment paper. Roast for 40 mins until cooked through.
Heat a small skillet and toast the peppercorns 30 seconds or until fragrant. Remove from the pan and coarsely crush. Cook the pasta in boiling salted water according to the package directions, adding the asparagus 3 mins before the end of the cooking time.
Reserve 1 tbsp cream. Bring remaining cream to a boil in a medium saucepan. Reduce the heat to low; gradually add the lemon butter, stirring until melted. Add the reserved cream.
Remove the chicken from the oven. Remove from the bone and slice. Drain the pasta and asparagus and arrange on 4 plates. Top with the chicken. Drizzle with the sauce and garnish with basil leaves and peppercorns.