Peppered chicken pasta

serves 4–6
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
• 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.