Lemon Pepper Chicken with Creamy Fusilli

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Lemon Pepper Chicken with Creamy Fusilli

8 min

Easy

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What is the energy content breakdown?

Fat 26 12.5g / 26%

Carbohydrates 47 49.6g / 47%

Protein 27 28.4g / 27%

The energy content breakdown shows the amount of the macronutrients (i.e. carbohydrate, protein and fat) contained in one serving of the recipe and their relative contribution (in %) to the total energy content of the serving.

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What does the MyMenu IQ™ score mean ?

Room for Balance Improvement (0 - 44)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Great Balance (70 - 100)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

Good Balance (45 - 69)

MyMenu IQ™ guides you to select a nutritionally balanced menu on a scale from 0 to 100, with focus on the main meal.

The MyMenu IQ™ score applies to the digital recipe as described on the site. Nutrition composition data for food ingredients and food products is based on Standard Food Composition Databases such as USDA SR28, BLS32 as well as food label data.

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Lemon Pepper Chicken with Creamy Fusilli

Name: Lemon Pepper Chicken with Creamy Fusilli
Cook time: 25 s
Total time: 25 s
Yield: 8
Cuisine: Italian
Ingredients: 500 grams Chicken broiler or fryers breast skinless boneless meat only raw; 3 tablespoons Corn flour; 2 teaspoons Vegetable oil; 3 Cloves Garlic finely chopped; 1/2 cup Hot Water; 2 cubes MAGGI® Chicken Bouillon; 1 1/2 cup Cooking cream; 1 cup Ricotta cheese; 1 cup Emmental Cheese grated; 1 pinch Ground Black Pepper; 1/3 cup Lemon juice; 2 tablespoons Lemon zest; 400 grams Fusili pasta; 8 cups Water; 2 tablespoons Fresh parsley chopped

(0)

25 Min

Easy

Ingredients

8 Servings

500 g

Chicken, broiler or fryers, breast, skinless, boneless, meat only, raw

3 tbsp

Corn flour

2 tsp

Vegetable oil

3 Cloves

Garlic, finely chopped

0.5 cup

Hot Water

2 cubes

MAGGI® Chicken Bouillon

1.5 cups

Cooking cream

1 cup

Ricotta cheese

1 cup

Emmental Cheese, grated

1 pinch

Ground Black Pepper

0.33 cup

Lemon juice

2 tbsp

Lemon zest

400 g

Fusili pasta

8 cups

Water

2 tbsp

Fresh parsley, chopped

Copy

Nutrition Value

Carbohydrates

49.69 g

Energy

431.02 kcal

Fats

12.58 g

Protein

28.48 g

Information per serving

Step 1
1 Min

In a mixing bowl combine chicken pieces and corn flour and toss until chicken is evenly coated.
Step 2
1 Min

In a medium saucepan heat vegetable oil, add chicken pieces and fry until fully cooked and slightly golden. Remove from pan and set aside.
Step 3
1 Min

Using the same pan sauté garlic until soft, add hot water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 2-3 mins.
Step 4
1 Min

Stir in cooking cream, ricotta and emmental cheese and allow to cook for another 10 mins on medium-low heat until sauce is slightly thick and cheese is melted.
Step 5
1 Min

Add black pepper, lemon juice and half of zest and cooked chicken pieces stirring over low heat until sauce is slightly thickened.
Step 6
1 Min

Meanwhile cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.
Step 7
1 Min

Pour lemon pepper sauce over pasta; add in half of the parsley leaves and mix gently to coat pasta.
Step 8
1 Min

Transfer to a serving dish and garnish with the remaining chopped parsley and lemon zest.

Step 1 of 8

In a mixing bowl combine chicken pieces and corn flour and toss until chicken is evenly coated.

Step 2 of 8

In a medium saucepan heat vegetable oil, add chicken pieces and fry until fully cooked and slightly golden. Remove from pan and set aside.

Step 3 of 8

Using the same pan sauté garlic until soft, add hot water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 2-3 mins.

Step 4 of 8

Stir in cooking cream, ricotta and emmental cheese and allow to cook for another 10 mins on medium-low heat until sauce is slightly thick and cheese is melted.

Step 5 of 8

Add black pepper, lemon juice and half of zest and cooked chicken pieces stirring over low heat until sauce is slightly thickened.

Step 6 of 8

Meanwhile cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.

Step 7 of 8

Pour lemon pepper sauce over pasta; add in half of the parsley leaves and mix gently to coat pasta.

Step 8 of 8

Transfer to a serving dish and garnish with the remaining chopped parsley and lemon zest.

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Lemon Pepper Chicken with Creamy Fusilli

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