1. Cook the oil and lemon rind in a saucepan over a medium heat for 4 minutes. 2. Stir in th ginger, sugar and 1/4 tsp of the salt and cook the mixture for 3 minutes more, stirring frequently. 3. Pour in the stock and bring the mixture to the boil; cook it until only about 4 fl oz of liquid remains - 5-7 minutes. 4. Cook the pasta in 3 litres of boiling water with 1 1/2 tsp of salt. 5. Start testing the pasta after 10 minutes and cook until it is al dente. 6. While the pasta is cooking, melt the butter in a large, heavy base frying pan over a medium heat. 7. Add the chicken cubes and shallots; saute them, stirring frequently, until the cubes are lightly browned - about 3 minutes. 8. Stir in the lemon rind mixture and cook for 1 minute more. 9. Add the parsley and cook, stirring for an additional 3 miutes. 10. Add the cream and allow to heat but do not boil as it may curdle. 11. Drain the pasta and transfer to a casserole dish. 12. Stir in the sauce, cover dish and allow to stand for 5 minutes, stirring once to allow the flavours to infuse. ---------------------------------------------------------------------------
Nutrition
Ingredients
