Chicken pasta with basil, peas and lemon - By Fionnuala Murphy, The Irish Post
4 skinless chicken breasts
4 cloves of garlic, finely chopped
Juice of two lemons
4 tablespoons of olive oil for the marinade
4 medium onions, peeled and sliced into chunky wedges
4 tablespoons of olive oil for cooking
500 g of penne or rigatoni
400g of frozen peas
2 packets of fresh basil leaves
Slice the chicken breasts into strips across the grain and put in a mixing bowl.
Sprinkle the chopped garlic over the chicken and pour over the juice of one of the lemons. Stir in the olive oil and mix together. Leave to marinate for at least 30 minutes or longer.
Heat the oil until it is quite hot in a large deep frying pan and fry the onions quickly, tossing them constantly and then turn down the heat, season with salt, and let them sweat for about 20 minutes. They should be slightly coloured but not brown or overcooked.
Turn up the heat again and add the chicken with the marinade and stir-fry quickly for five or six minutes until the chicken is cooked. Meanwhile boil the pasta according to packet instructions adding the
peas about 4 minutes before the end of the cooking time. Drain.
Tip the peas and pasta into a serving bowl, stir in the chicken and onion and squeeze over the juice of the remaining lemon. Season with salt and pepper.
Tear up the basil leaves, add to the pasta and then toss everything together. Serve in deep bowls with crusty bread.