Recipe - Chicken and Parma Ham Pasta

Saturday, 8 April 2017

Following on from the success of my chicken and chorizo pasta recipe, I tried another new recipe that my Mum sent me! This time it's chicken and Parma ham pasta sauce, deliciously creamy and fantastic with tagliatelle, I instantly wanted to cook up a second batch! 

The only problem with it is that, unlike the chorizo recipe, this won't really freeze well, so isn't suitable for batch cooking. However it is quite quick to put together on a weekday evening.

Chicken breast - One per person, cut in to smallish pieces.
Small pack of parma ham, it's quite salty so you won't need it all!
Small pot double cream.
Tarragon (dried or fresh is fine)
A lemon (or a quarter of one if that's all you've got lurking in the fridge)
1/4 to 1/2 a pint of chicken stock (1/4 is suitable for 2 people, 1/2 would be better if you're cooking for a larger audience)
Butter and olive oil

Cook cook cook
1. Melt some butter in a frying pan, and cook the chicken in it.
2. Remove from the chicken from the pan and set to one side.
3. Add a drop of olive oil to the pan, and tear the Parma ham into strips straight in to the pan (or cut it in to pieces while the chicken is cooking). Stir around until lightly crispy. 
4. Add the chicken to the pan with the Parma ham, and pour in the chicken stock and a few generous pinches of tarragon (depending on your taste)
5. Simmer for 10 minutes.
6. Pour in some double cream and a squeeze of lemon juice, and stir until it's all mixed in with the stock. The sauce should be a lovely dark cream colour.
7. Taste it and add more cream or stock if you need it or need a bit more sauce, or some extra tarragon if you're not getting the flavour.
8. Serve with linguine or spaghetti, pastas which go well with nice creamy sauces.

The first time I cooked this it took me a little longer than expected. I think that second time round I'd be able to get it done in less than 30 minutes, great for a quick mid-week dinner!

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