RECIPES

The sauce for this recipe literally takes the time the pasta needs to cook. It uses rocket or watercress, of which I get a regular supply from Rod Alston at Eden Plants, one of the best organic farms in Ireland. I'm just so lucky that it's only five minutes up the road from the restaurant, but thank­fully organic vegetables are becoming easier to find. There is now a wider range of good quality pasta available, but without a doubt my favourite is De Cecco that comes in blue packets and is now available in most larger supermarkets and good delis.

 

8oz / 225g penne pasta 3 tablespoons pine nuts 3 tablespoons olive oil

1   onion, thinly sliced

2   garlic cloves, crushed

1 teaspoon fresh thyme leaves

2 boneless skinless large chicken breasts (Bord Bia quality assured), sliced lengthways into thin strips
(about 8oz / 225g in total)

1 tablespoon wholegrain mustard

¼ pint / 150ml cream 4V2OZ / 125g

wild rocket or watercress

about 4 teaspoons chilli oil or olive oil salt and freshly ground black pepper Parmesan shavings, to garnish

 

Plunge the penne into a large pan of boiling salted water and cook for about 10 minutes until 'al dente' oraccording to packet instructions.

Heat a frying pan over a medium heat and add the pine nuts. Cook for a few minutes until lightly toasted, tossing occasionally to prevent them from burning. Tip into a bowl and set aside.

Add two tablespoons of the oil to the frying pan and saute the onion, garlic and thyme for 2-3 minutes until softened and just beginning to colour. Tip into a bowl and set side.

Add the remaining tablespoon of oil to the frying pan and then add the chicken strips. Cook for 2-3 minutes and season lightly, then turn over and cook for another 2-3 minutes until cooked through and lightly golden.

Return the onion mixture to the frying pan, stirring until well combined. Stir in the mustard and cream and then bring to a gentle simmer. Cook for 1 minute to just heat through, but do not allow the mixture to boil.

Drain the pasta and quickly refresh, then return to the pan. Pour in the creamy chicken mixture and add the rocket or watercress. Toss lightly together to combine and season to taste.

 

Spoon the pasta on to warmed serving plates and then sprinkle over the toasted pine nuts. Drizzle over the chilli or olive oil and garnish with the Parmesan shavings.

 

Parmesan shavings are now sold in small cartons in some super­markets, but it really is very easy to make your own; just pare a block of good quality Parmesan with a vegetable peeler - it's as simple as that!