4 chicken breasts
300ml chicken stock
300ml double cream
2 cloves minced garlic
2 tbsp cornflour (cornstarch)
100g (around 1 cup) grated parmesan cheese (has to be the real thing, not the dried stuff in cardboard boxes)
salt and pepper to taste
optional: 1 tsp lemon juice
optional: 1 tsp Dijon mustard
half a mug or so of reserved pasta cooking water
optional: bunch of flat leaf parsley
300g dried pasta of choice
Chop the chicken into bite size pieces. Season lightly with salt and pepper.
Brown chicken in a small amount of oil in a large saucepan on a medium-high heat, and cook through. Remove the chicken from the pan and set aside on a covered plate for now.
In a clean pan, add a splash of oil and add garlic and cook off for a minute, meanwhile put the pasta on to cook as per the packet instructions.
Add chicken stock, cream and cornflour to the garlic and whisk thoroughly. Bring to a boil, whisking and then reduce the heat and add the cheese, stirring to combine and thicken. Taste and season, and add the lemon juice and mustard if using (you can detect neither in the finished dish, but both add an extra depth of flavour to the sauce). Add the chicken to the sauce.
Once the pasta is cooked, reserve some of the cooking water in a mug and drain off the rest. Add the sauce to the hot pasta, tossing through to combine. Add some of the reserved cooking water to slacken, if necessary, to the desired consistency.
Serve sprinkled with chopped flat leaf parsley if liked.
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