Pasta Chicken In Creamy Parsley Sauce

• 250 g linguine (shells work well) or 250 g other pastas (shells work well)
• 1 tablespoon safflower oil
• 1 lemon, rind only, finely julienned
• 1 teaspoon finely chopped fresh gingerroot (or grate it and squeeze out the juice only)
• 1 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 liter unsalted chicken stock
• 15 g unsalted butter
• 250 g boneless skinned chicken breasts, cut into 2cm cubes
• 2 shallots, finely chopped
• 2 bunches parsley, roughly chopped (about 90g)
• 300 ml double cream (or to taste)

1. Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes.
2. Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently.
3. Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes.
4. Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt.
5. Start testing the pasta after 10 minutes and cook until it is al dente.
6. While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat.
7. Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes.
8. Stir in the lemon rind mixture and cook for 1 minute more.
9. Add the parsley and cook, stirring for an additional 3 miutes.
10. Add the cream and allow to heat but do not boil as it may curdle.
11. Drain the pasta and transfer to a casserole dish.
12. Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse.

linguine, safflower oil, lemon, fresh gingerroot, sugar, salt, chicken stock, butter, boneless skinned chicken breasts, shallots, parsley, cream

Taken from www.food.com/recipe/pasta-chicken-in-creamy-parsley-sauce-120639 (may not work)