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Enjoy this delicious creamy pasta with tangy lemon chicken.
Ingredients and Method:
Pasta 2 cups.
1 Chicken fillet
Salt
Black Pepper
Dried Paprika leaves
1cup cold milk plus 2 tbsp extra
1 tsp butter
2 cloves garlic minced
4 Tbsp Flour
2 Tbsp grated cheddar cheese
Juice of 1 Lemon
1 cup Bread crumbs
1 egg
1/4 tsp red chilli powder
Marinate fillet in juice of one lemon after seasoning with big pinch of salt and black pepper for 15 minutes.
Boil pasta in 3 cups of water and 1 tsp salt for 8 minutes. Drain the water and run cold water through hot pasta. It will help to keep pasta from sticking.
Lightly whisk the egg with 2 tbsp of milk. Set aside.
Take 1 cup Bread crumbs and add 1/4 tsp each if salt and red chilli powder. Add 1 tsp of dried parsley. Set aside
Take the marinated fillet and coat with 2 tbsp of plain flour. Coat with egg mix. Coat with crumb mix and shallow fry till both sides are nice and golden. Cut the fried chicken into big chunks diagonally.
Melt butter in sauce pan. Add minced garlic and saute till lightest brown. Add Flour and 1/4 tsp each of salt and black pepper. Stir for a minute. Add 1 cup cold milk while stirring. Cook till desired thickness. Lastly add cheddar cheese and a big pinch of dried parsley and mix.
Mix boiled pasta into white sauce.
Dish out the pasta on serving plate. Sprinkle parsley. Place chicken on top .
Serve
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