Cooking Instructions

• Cook the pasta as per the pack instructions, then drain, reserving 1 cup of the pasta cooking water.
• Whilst the pasta is cooking, prepare the chicken. Place the chicken in a bowl and sprinkle over the cornflour, salt, pepper and garlic powder. Toss together to coat.
• Add the oil to a large frying pan and heat over a medium heat.
• When the oil is hot, add the chicken and fry for 6-7 minutes, turning occasionally, until the chicken is golden and cooked throughout.
• Remove the chicken from the pan and place in a warm bowl.
• There should still be a little oil in the pan, if not, add a little splash more along with the chopped onion. Cook for 2-3 minutes, stirring often, until the onions are just starting to soften.
• Add the garlic, salt, and pepper to the pan and cook for 1 minute.
• Stir in the stock and cream and bring to the boil. Simmer gently for 3 minutes, until slightly thickened.
• Stir in the lemon juice.
• Add the pasta to the pan, then sprinkle over the parmesan.
• Use a set of tongs to lift and drop the pasta in the sauce, until the pasta is fully coated in the sauce.
• If you would like to loosen up the sauce a little, add in splashes of the reserved pasta water, until the sauce consistency is to your liking.
• Add the cooked chicken back to the pan and stir through. Heat for a further minute to ensure the chicken is hot, then turn off the heat.
• Divide between bowls and top with chopped parsley and an extra sprinkling of black pepper and grated parmesan.