Lemon Pepper Chicken with Creamy Fusilli
This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here
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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.