Homemade smoked chicken with farfalle and cream sauce
60 min
2 people
  • 100g Monte Banato farfalle pasta
  • 1 boneless and skinless chicken breast from Fragedo
  • Brown sugar
  • Rosemary leaves
  • Parsley
  • Lime zest
  • Orange zest
  • 1-2 garlic cloves
  • 1 tablespoon shaved parmesan
  • 100ml cooking cream
  • 100g leek
  • 1 tablespoon butter
  • salt
  • pepper
  • 1 tablespoon olive oil

Step 1: Create a marinara for the chicken using a glass of water, a tablespoon of sugar and a little bit of salt. Let the chicken breast marinate for 30 minutes.
Step 2: Layer the bottom of a pan with 2-3 layers of aluminum foil and add brown sugar, rosemary leaves, lime zest and orange zest.
Step 3: Put the pan over heat.
Step 4: Oil the chicken breast and place it into a metallic bowl. Put the bowl into the pan and cover with a lid or aluminum foil and let it smoke for 20 minutes.
Step 5: In the meantime, boil the Monte Banato fusilli pasta as said on the package.
Step 6: After it became smoked, cut the chicken breast into strips and fry it in a pan, along with the leek pieces, olive oil, crushed garlic and butter.
Step 7: After 30 seconds, add the cooking cream, parsley and parmesan cheese and season with salt and pepper.
Step 8: Strain the pasta and add it to the pan, mixing continuously until everything is combined.
Step 9: Serve the pasta on a plate and top with shaved parmesan, pepper and basil or parsley leaves.