Creamy Thyme Chicken al Limone Pasta

INGREDIENTS

• 300g tagliatelle or linguine
• 400g Dunnes Stores Irish chicken breast, butterflied
• 1 tbsp olive oil
• 1 knob butter
• 1 tbsp apple cider vinegar
• 3 garlic cloves, finely sliced
• 2 tsp Dunnes Stores fresh thyme leaves
• Zest of 2 lemons
• Juice of 1 lemon
• 250ml Dunnes Stores double cream
• 50g parmesan, finely grated, plus extra for serving
• Small handful fresh basil leaves
• Sea salt & black pepper

METHOD

1. Place each chicken breast flat on a board and slice horizontally through the middle, stopping just before cutting all the way through. Open it like a book, then season with salt and black pepper.
2. Heat the olive oil and butter in a large frying pan over medium-high heat. Cook the butterflied chicken for 3–4 minutes per side until golden and cooked through. Remove to a plate and rest for 2 minutes.
3. To the same frying pan, add the garlic, thyme, apple cider vinegar and cook for 1 minute, then add lemon zest and half of the juice. Pour in the cream and let it bubble gently for 2–3 minutes. Stir in the parmesan.
4. Bring a large pot of salted water to the boil and cook the tagliatelle. Reserve a cup of pasta water, then drain.
5. Once cooked, add the drained pasta with a splash of pasta water to the creamy sauce and toss well. Remove from the heat and gradually stir in two-thirds of the parmesan until silky. Squeeze in the lemon juice, taste, and adjust seasoning. At the last minute fold through some fresh basil leaves.
6. To serve, slice the rested chicken into strips and place on top of the creamy pasta. Top with more fresh parmesan, basil leaves, lemon zest and a final crack of freshly ground black pepper.