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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 Stock 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.
Per Portion of 300g
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