Creamy Lemon and Pistachio Chicken Pasta

Creamy Lemon and Pistachio Chicken Pasta

Serves: 4

Ingredients

• 250g wholemeal penne pasta

• 1 tbsp olive oil

• 15g unsalted butter

• 1 medium, onion, finely diced

• 4 chicken breasts, diced into bite-size chunks

• 4 garlic cloves, finely minced

• 1 red chilli, finely minced

• 1 lemon, juiced

• 1 chicken stock cube

• 150ml white wine, optional

• 100g pistachio kernels, finely minced (if you have a food processor then it is a lot quicker and easier to pulse the nuts in this)

• 150ml single cream

• 12 basil leaves, sliced

• 50g parmesan, finely grated

• rocket and chilli sauce, to serve

Method

-Place the pasta in a large saucepan of heavily salted water and bring it to a boil. Cook to your liking. Drain, reserving 50ml pasta water, and set aside.

-Meanwhile, heat the oil and butter in a large frying pan over medium-high heat. Once hot, add in the onions and fry for 4-5 minutes, or until soft.

-Add in the chicken chunks and fry for 4-5 minutes on each side, or until nicely browned.

-Add in the garlic and chilli and fry until fragrant, around 30-60 seconds.

-Pour in the lemon juice, pistachios, stock and optional wine. Give everything a good stir. Bring the sauce to a boil then reduce to a simmer.

-Once the sauce has reduced and thickened, stir in the cream and basil. Cook for a

further 2 minutes.

-Add the pasta and pasta water to the sauce and stir until the sauce evenly coats the pasta.

-Serve with 1/4 the parmesan sprinkled on top, as well as some rocket and optional; chilli sauce. Enjoy!