for 4 person

Tagliatelle

300 g	spelt pasta (e.g. Tagliatelle)
	salted water, boiling
1 tbsp	butter

Chicken

1 tbsp	olive oil
280 g	tender chicken breast fillets
¼ tsp	salt
a little	lemon pepper

Sauce

½ tbsp	olive oil
1	shallot, finely chopped
1	garlic clove, finely chopped
¼ bunch	lemon thyme, leaves torn off
1 dl	white wine
2 dl	single cream for sauces
1	organic lemon, grated zest and the juice
¼ tsp	salt
a little	lemon pepper

How it's done

Tagliatelle

Cook the pasta in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the pasta, then return it to the pan. Mix in the butter, cover and keep warm.

Chicken

Heat the oil in a non-stick frying pan. Season the chicken and brown for approx. 4 mins. all over, remove.

Sauce

Heat the oil in the same pan. Add the shallots, garlic and thyme, sauté for approx. 3 mins. Pour in the wine and reduce almost completely. Stir in the reserved cooking water, single cream, lemon zest and juice. Return the chicken to the pan, simmer for approx. 5 mins., season, serve with the pasta.

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