Tuesday, 10 September 2013

Tagliatelle alla pollo con Limoncello

A house in Spain attracts attention. And visitors. That often leave behind interesting things. Like frozen hamburgers (my fussy as hell Nephew and Niece) and Limoncello (The Gentleman's colleague that came to stay earlier this summer). The first failed to get me terribly excited, the latter on the other hand inspired this pasta. 

Italian is a language I understand even less than Spanish but just listen to the way the "L"s roll off your tongue (especially if, like Keith Floyd, you've started your cooking session with getting properly acquainted with the key ingredient first) !

In case you can't find lemon thyme, feel free to use regular one. But if lemon is your thing, so is this pasta - it builds on so many lemony layers. There's lemon zest, juice, lemon thyme... and to cap it all off, there's Limoncello which really brings it all together.

Two generous portions of three smaller ones

2-3 portions of pasta (tagliatelle, linguini, bucatini or spaghetti)
1 dl strong chicken stock (1/2 cube to 1 dl water)
400 g chicken
appr. 100 g peas
1 tsp turmeric
pinch of ginger (dried works fine!)
the zest and juice of 1 lemon
3-4 dl cream
2 sprigs of lemon thyme
salt, pepper
0,5 cl Limoncello

Heat some oil in a pan and add turmeric and ginger.Then add lemon zest, juice and the thyme. Pour in chicken stock and cream. Stir until smooth and then add chicken you've cut into strips or chunks of desired size. Cook, covered,  in the sauce over moderate heat until the chicken is done. In the meanwhile cook the pasta according to the instructions on the packet. When chicken is done, check the taste and season. Remove the thyme sprigs, pour in Limoncello and toss in drained pasta a little shy of al dente. Finish cooking in the sauce, add peas and sprinkle fresh leaves of lemon thyme on top.

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