Cooking Instructions

• Cook your pasta in well salted boiling water, undercooking by 1 minute. Reserve a cup of pasta water before draining.
• Flatten the chicken breast to an even thickness (about 1-1.5cm).
• Season the breast well with salt and pepper on each side then dust with the flour.
• Heat the olive oil in a fry pan over a medium high heat and fry the chicken for 2 mins each side.
• Lightly wrap in foil and set aside.
• Heat the butter over a medium heat and gently fry the garlic for a minute, it shouldn't brown at all.
• Add the rosemary and cook for a further 30 seconds.
• Pour in the cream and bring to a gentle simmer.
• Add the parmesan in 2 or 3 separate lots, mixing and letting it melt in between each addition.
• Add the pepper and lemon juice and mix in quickly.
• Add ¼ cup of pasta water and let it gently simmer for 2-3 minutes to thicken slightly.
• Add the cooked pasta, toss and let it gently bubble away for a minute or two.
• Slice the chicken then serve the pasta with the chicken pieces on top or tossed through.
• Top with extra rosemary leaves, freshly grated lemon zest, and more parmesan if desired.