- 2 tbsp of olive oil
- 2 high welfare chicken breasts
- 1 cloves of garlic, crushed
- 250ml chicken stock
- 120ml double cream
- 175g dried pasta (your choice)
- 100g parmesan
- salt & pepper, to season
- ½ bunch flat leaf parsley
Pop a deep saucepan on the hob. Slice your chicken into equal strips and brown in olive oil over a medium-high heat. You’re looking to colour your chicken not necessarily cook it through as it will poach beautifully in the next few steps.
Once your chicken is gorgeously golden, add the crushed garlic and sauté for a minute.
Add your chicken stock, double cream, and uncooked pasta. Stir through and bring to the boil. Once boiling, drop the heat to a medium-low, cover with a saucepan lid and allow to simmer for 15-20 minutes (or until the pasta is tender and the sauce is reduced).
Take off the heat, add in your grated parmesan and parsley and stir through until thoroughly melted and combined. Season to taste and tuck in!