Lemon Pepper Chicken with Creamy Fusilli

Name: Lemon Pepper Chicken with Creamy Fusilli
Prep time: 5 min
Cook time: 25 min
Total time: 25 min
Yield: 8 Servings
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

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Easy

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25 Min

Basic ingredients, quick prep, and great flavor -all reasons that this dish is a classic! Check out other recipes in MAGGI Arabia for more home cooking inspirations.

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Ingredients

Recipe servings:

8 Servings

Chicken breast

500 g

Corn flour

3 tbsp

Vegetable oil

2 tsp

Garlic, finely chopped

3 Cloves

Water

0.5 cup

MAGGI® Chicken Bouillon

2 cubes

Cooking cream

1.5 cups

Ricotta cheese

1 cup

Cheese, cheddar

1 cup

Ground Black Pepper

1 pinch

Lemon juice

0.33 cup

Lemon zest

2 tbsp

Fusili pasta

400 g

Water

8 cups

Fresh parsley, chopped

2 tbsp

Utensils and appliances

Nutritional Information

Carbohydrates

49.69 g

Energy

431.02 kcal

Fats

12.58 g

Protein

28.48 g

Recipe steps

8 min

1 min

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Recipe steps

8 min

Step 1

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

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8 min

Step 2

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

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8 min

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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.

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8 min

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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.

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8 min

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

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8 min

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

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8 min

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

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8 min

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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

Nutritional facts per serving

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Lemon Pepper Chicken with Creamy Fusilli

Nutritional facts per serving

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