
- 3 medium skinned chicken breast fillet
- 3 tablespoons corn flour
- 2 teaspoons Vegetable oil
- 3 cloves Garlic
- 1 cup Water
- 2 cubes MAGGI Chicken Stock
- 1.5 cups Cream, 35%
- 1 cup Ricotta cheese
- 1 cup Emmental cheese
- 1 tablespoon Black pepper, cracked
- 1 cup lemon juice
- 2 tablespoons Lemon zest
- 1 packet Fusilli dried pasta
- 8 cups Water
- 2 tablespoons Flat leaf fresh parsley