Prepping is a must when making this dish, at least it will simplify the cooking process. I didn't quite follow my own advice though..anyway here goes!
Roast the pine nuts. Don't leave the stove!
When the nuts have some color they taste so much more! Put aside when ready.
Grate the lemon and mix the peel with the oil. Then add the juice as well. Add it to the oil...
..as well as the chopped parsley. Stir.
Pat the chicken fillets with fresh thyme leaves, salt and black pepper.
Crush the garlic cloves and add it to the skillet...
..where you fry the chicken in 1 tblsp butter and 1 tblsp oil.
Give the fillets some color and then lower the heat.
Turn on the pasta water, and whenever it's boiling add your favorite pasta.
When the chicken is properly cooked..
..slice it. Keep warm under some foil if the pasta isn't cooked yet.
Pour off the water, but save some! Then put the pasta back in the pot. Add the sliced chicken.
Also add the parsley & lemon oil as well as the rocket. At this point you can also add some of the saved pasta water. It will give the dish a "saucy" character.
Finally add the roasted pine nuts.
Give it a quick stir and then serve! If you like it really "lemony" drizzle some lemon olive oil on top. Finish off with some freshly grounded black pepper.
- 3.0 Garlic cloves
- 100.0ml Chopped fresh thyme
- 500.0g Chicken (fillets)
- 1.0tsp Salt
- 1/2tsp Black pepper
- 1.0Tbsp Butter
- 3.0Tbsp Olive oil
- 300.0g Pasta, like tagliatelle
- 50.0g Pine nuts
- 2.0 Lemons
- Chopped parsley
- 70.0g Rocket