Creamy Chicken Rigatoni - cooking recipe

Ingredients

12 oz rigatoni pasta
3 tbsp olive oil
2 None shallots, minced
2 None lemons, 1 juiced, 1 thinly sliced
3/4 cup heavy cream
2 None boneless, skinless chicken breast halves
1 pt cherry tomatoes
None None Fresh mint leaves, for garnish

Preparation

Cook the pasta according to the package directions. Drain and return to the cooking pot. Cover to keep warm.
Heat 1 tbsp oil in a small saucepan over medium heat. Add the shallots and cook for 5 mins. Add the lemon juice and cream. Bring to a boil and simmer for 1 min. Remove from the heat and season with salt and pepper. Cover to keep warm.
Season the chicken with salt and pepper. Heat the remaining 2 tbsp oil in a large nonstick skillet over medium-high heat. Add the chicken and cook for 5-6 mins per side until browned and cooked through. Remove to a cutting board and cut into slices; cover with foil to keep warm. Add the lemon slices and tomatoes to the skillet and cook for 5 mins, stirring and turning occasionally.
Add the chicken, tomatoes, lemon slices and sauce to the pasta and mix well. Spoon onto serving plates. Garnish with mint and serve.