Lemon Chicken Pasta
- ½ lb farfalle pasta
- ⅓ cup pecorino romano cheese
- 1 onion
- 1 lemon
- 1 cup chicken stock
- ¼ cup pasta cooking water
- ¼ cup heavy cream
- 4 boneless skinless chicken thighs
- Olive oil
- Salt and pepper to taste
Cut the chicken into strips.
In a large pan, saute the onion with some salt and pepper until softened and slightly browned. Add the chicken. Season again. When cooked through, add the chicken stock.
Meanwhile, in a large pot of salted water, cook the the pasta
Add ¼ cup of the starchy cooking water and add to the pan with the chicken
When the sauce is reduced by half, add the drained pasta to the pan and toss well. Add the cream, cheese, lemon juice, and lemon zest. Mix well and cook for 1 minute more.
Taste and adjust the seasonings with salt and pepper if necessary.