INGREDIENTS
  • 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

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 559 (Kcal)
  • Protein 29 (g)
  • Total Fat 28 (g)

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HOW TO PREPARE
1
In a mixing bowl combine Chicken Pieces and Corn Flour and toss until chicken is evenly coated.
2
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.
3
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.
4
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.
5
Add Black Pepper, Lemon Juice and half of Zest and cooked chicken pieces stirring over low heat until sauce is slightly thickened.
6
Meanwhile cook Pasta in boiling Water until Aldente. Drain pasta, discard water, and return to empty pot.
7
Pour Lemon Pepper sauce over pasta; add in half of the Parsley leaves and mix gently to coat pasta.
8
Transfer to a serving dish and garnish with the remaining chopped parsley and lemon zest.

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