3 medium skinned chicken breast fillet or 500 g, cut into 2 cm cubes
3 tablespoons corn flour
2 teaspoons vegetable oil
3 cloves garlic, finely chopped
½ cup water or 125 ml, hot
2 cubes MAGGI® Chicken Bouillon or 20 g
1½ cups cream, 35% or 375 ml
1 cup ricotta cheese or 246 g
1 cup emmental cheese or 100 g, grated
1 tablespoon black pepper, cracked
1/3 cup lemon juice or 80 ml
2 tablespoons lemon zest, from 2-3 lemons
1 packet fusilli dried pasta or 400 g
8 cups water or 2 liters
2 tablespoons flat leaf fresh parsley, roughly chopped
In a mixing bowl combine Chicken Pieces and Corn Flour and toss until chicken is evenly coated.
In a medium sauce pan Heat Vegetable Oil, add Chicken pieces and fry until fully cooked and slightly golden. Remove from pan and set aside.
Using the same pan sauté Garlic until soft, add Hot Water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 2-3 minutes.
Stir in Cooking Cream, Ricotta and Emental Cheese and allow to cook for another 10 minutes on medium low heat until sauce is slightly thick and cheese is melted.
Add Black Pepper, Lemon Juice and half of Zest and cooked chicken pieces stirring over low heat until sauce is slightly thickened.
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
Pour Lemon Pepper sauce over pasta; add in half of the Parsley leaves and mix gently to coat pasta.
Transfer to a serving dish and garnish with the remaining chopped parsley and lemon zest.