Recipe

Lemon Chicken Farfalle

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Lemon Chicken Farfalle

Chicken cooked in a lemon and wine sauce, served with farfalle.




Ingredients to serve 2

  • ½ tsp x chicken stock granules
  • ¼ cup x boiling water (for the sauce)
  • ½ tsp x chilli flakes (optional)
  • ½ tsp x paprika
  • 150g x farfalle pasta
  • 200g x chicken fillets
  • 1 clove x garlic – peel, grate finely & chop
  • ½ x lemon
  • 100g x Swiss chard – remove stalks and slice (1cm)
  • 90ml x white wine
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Ingredients to serve 4

  • 1 tsp x chicken stock granules
  • ½ cup x boiling water (for the sauce)
  • 1 tsp x chilli flakes (optional)
  • 1 tsp x paprika
  • 300g x farfalle pasta
  • 400g x chicken fillets
  • 2 cloves x garlic – peel, grate finely & chop
  • 1 x lemon
  • 200g x Swiss chard – remove stalks and slice (1cm)
  • 180ml x white wine
  • salt & black pepper (from your pantry)
  • butter (from your pantry)

Method

Step 1

Preparation: Prepare all ingredients as indicated above. Boil the kettle.

Step 2

Farfalle pasta: Pour the boiling water into a saucepan and season well with salt. When the water is at a rolling boil, add the farfalle and cook for 10 minutes until al dente (cooked, but with a slight bite).

Step 3

Lemon: Using the fine side of a box grater, grate the peel of the lemon to create lemon zest. Then cut in half and juice. Set aside.

Step 4

Chicken: Coat the chicken with paprika, chilli flakes (optional), salt and pepper. Place a large frying pan on a medium-high heat with a knob of butter. When the pan is hot, add the chicken and brown for 3 minutes. Add the garlic and cook for another minute. Remove the chicken from the pan and set aside.

Step 5

Sauce: Add the white wine to the pan and let it simmer for 2-3 minutes until it reduces by half. Add the chicken stock granules, boiling water (see quantity above) and HALF the lemon juice. Let the sauce reduce by half again – about 3 minutes. Melt a little butter into the sauce at the end.

Step 6

Lemon & wine chicken: Add the chicken and the Swiss chard into the sauce and cook for 2-3 minutes until the Swiss chard is wilted and the chicken cooked through. Mix through the drained pasta. Season to taste with salt, pepper and the REST of the lemon juice.

Step 7

Serve in a bowl topped with a crack of black pepper and the lemon zest sprinkled on top.