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
2 lemons, quartered
1 cucumber, peeled, deseeded and diced
200g of cherry tomatoes, quartered
1 onion, finely sliced
Store Cupboard
300ml of chicken stock
salt
1 pinch of sugar, (optional)
Dairy
150ml of double cream
1 knob of butter
Oils & Vinegars
31ml of olive oil
3 tbsp of extra virgin olive oil
Spices & Dried Herbs
freshly ground black pepper
Salad & Fresh Herbs
3 tbsp of chopped flat-leaf parsley, (optional)
Cereals, Grains & Pasta
350g of tortiglioni pasta