Sunday, September 28, 2008

Chicken and Sour Cream Penne

Chicken and Sour Cream Penne
Serves 4

500g penne pasta
1 tbs olive oil
4 chicken thighs, fat removed
1 leek, pale section sliced thinly
1 clove of garlic, crushed
1/2 cup light sour cream
1/2 cup chicken stock
2tsp lemon rind, finely grated
1 cup peas
Shredded parmesan to serve

Cook the pasta in a saucepan of salted boiling water until al dente, drain and return to the pan. Meanwhile, heat half the oil in a frying pan over medium-high heat. Add chicken and cook, transfer to a plate and cover. Add the remaining oil to the pan, add the leek and garlic and cook until soft. Stir in the sour cream, add the stock and stir until combined. Add the lemon rind and peas and bring to the boil. Thickly slice the chicken, add to the pasta along with leek mixture and stir to combine. Sprinkle shredded parmesan over it to serve.

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