The Weekend Chef (Gill and Macmillan, €19.99) is?Catherine Fulvio's new book of delicious recipes. The focus is on easy food for lazy days and this tagliatelle with chicken and creamy lemon sauce is a total crowd pleaser - the perfect thing to prepare when friends spontaneously drop in. Her book hit shelves today, and is also available online at Easons and Amazon.
Extra virgin olive oil
3 chicken fillets, diced into 2cm pieces
2 medium onions, thinly sliced
Zest and juice of - lemon, or to? taste
1 garlic clove, crushed
100g frozen peas
60ml chicken stock
6tbsp cr'me fra?che
1/2tsp Dijon mustard
Salt and freshly ground black pepper
3tbsp grated parmesan
1 Cook the tagliatelle according to the instructions on the package. Drain and set aside in the pot.
2 Heat some olive oil in a large saucepan over a medium heat. Add the diced chicken and saut? for 3-4 minutes, until cooked through. Remove from the saucepan with a slotted spoon and set aside on a plate.
3 Add a little more olive oil to the saucepan and raise the heat. Add the onions and lemon zest and saut? for 5-7 minutes, until softened. Add the garlic and cook for 1 minute more. Add in the frozen peas, tossing from time to time, and cook for about 2 minutes.
4 Stir through the chicken stock, cr'me fra?che, mustard and lemon juice. Return the chicken to the sauce and stir through.
5 Transfer the drained noodles into the creamy sauce, heat through and check the seasoning. Add a little more stock if the sauce is too thick. Sprinkle over the grated Parmesan and serve immediately.