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Italian Main course

Lemon Pepper Chicken with Creamy Fusilli

0
25 Min
Easy

Ingredients

-
8 Servings
+

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

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

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Nutrition Value

Energy
424.31 kcal
Fats
13.13 g
Carbohydrates
50.02 g
Protein
28.6 g
Information per serving
Lets Cook

Instruction

25 Minutes
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.
Lemon Pepper Chicken with Creamy Fusilli

Step 1 of 8

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

Lemon Pepper Chicken with Creamy Fusilli

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.

Lemon Pepper Chicken with Creamy Fusilli

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.

Lemon Pepper Chicken with Creamy Fusilli

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.

Lemon Pepper Chicken with Creamy Fusilli

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.

Lemon Pepper Chicken with Creamy Fusilli

Step 6 of 8

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

Lemon Pepper Chicken with Creamy Fusilli

Step 7 of 8

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

Lemon Pepper Chicken with Creamy Fusilli

Step 8 of 8

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

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