Pasta with creamy chicken-lemon sauce
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35 minutes
Ingredients
For 4 persons
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375 g
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200 ml
cream
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350 g
minced chicken
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300 g
cherry tomatoes
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1
onion (finely chopped)
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2
cloves of garlic (finely chopped)
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1
courgette
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1
lime
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2 tbsp
rosemary (dried)
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3 tbsp
Parmesan
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olive oil
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salt and pepper
Pipe Rigate
Soubry Pipe Rigate has a hollow, ribbed structure and is like an enlarged version of a small horn. It used to be called Macaronelli. Get creative and try a delicious combination of Soubry macaronelli with pork. Pink fish or a slice of beef also pair well with Soubry Pipe Rigate.
Preparation
- Preheat the oven to 200°C.
- Cut the courgette into half-moon shapes, spread them on a sheet of baking paper and sprinkle with salt, pepper, olive oil and rosemary. Roast in the oven for 20–30 minutes until tender.
- Meanwhile, sauté the onion and garlic in olive oil.
- After 2 minutes, add the minced chicken and mash it with a wooden spoon. Allow to cook for a further 4–5 minutes.
- Cut the cherry tomatoes into 4. Add the cherry tomatoes and let them heat up.
- Add the cream, the zest and juice of 1 lime and 2 tablespoons of Parmesan. Season with salt and pepper.
- Cook pasta al dente as directed on packaging and drain.
- Add the pasta and courgette (keep some for garnishing) to the sauce.
- Serve in a bowl topped with the remaining Parmesan and courgette.
