Tortiglioni with chicken and lemon sauce

by Galton Blackiston
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Ingredients

Fresh Meat

  • 4 corn-fed chicken breasts, with the skin left on

Fruit & Vegetables

  • 1 lemon, quartered
  • 1 cucumber, peeled, deseeded and diced
  • 200g of cherry tomatoes, quartered
  • 1 onion, finely sliced
  • 1 lemon, juiced

Store Cupboard

  • 300ml of chicken stock
  • salt
  • 1 pinch of sugar, (optional)
  • salt
  • salt

Dairy

  • 150ml of double cream
  • 1 knob of butter

Oils & Vinegars

  • 30ml of olive oil
  • 1 dash of olive oil
  • 3 tbsp of extra virgin olive oil

Spices & Dried Herbs

  • freshly ground black pepper
  • freshly ground black pepper

Salad & Fresh Herbs

  • 1 tbsp of chopped flat-leaf parsley, (optional)
  • 2 tbsp of chopped flat-leaf parsley

Cereals, Grains & Pasta

  • 350g of tortiglioni pasta