Penne with Chicken, Rocket and Pine nuts - Steve Brown

Serves 4.

Ingredients:

2 large chicken breasts
250g penne
1 tbsp. olive oil
2 shallots, finely chopped
2 garlic cloves, peeled and crushed
50g pine nuts, lightly toasted
125g rocket
1 tbsp. wholegrain mustard
200ml extra-thick double cream
150ml dry white wine
Salt and freshly ground pepper
Parmesan. freshly pared, to serve

Method:

1. Chop the chicken into 2cm cubes and brown in the oil. Remove from the pan.

2. Fry the shallots, garlic and pine nuts for about 3 minutes.

3. Add the white wine and boil rapidly until reduced by half.

4. Stir in the cream, mustard, salt and pepper

5. Cook the pasta and drain well.

6. Toss the pasta, chicken and rocket in the sauce and serve with the freshly pared parmesan.


The dish goes well with a tomato and basil salad.