A Light Chicken Ragù

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cut 400g boned chicken breast into very small dice, just a step or two up from mince.

Step 2

Peel and thinly slice 2 cloves of garlic and thinly slice a spring onion.

Step 3

Lightly brown the chicken in a little oil or butter.

Step 4

As the colour turns, add the garlic and spring onion.

Step 5

Stir in a tablespoon of lemon thyme, 2 tablespoons of chopped parsley , some salt and then pour in 400ml hot chicken stock.

Step 6

Simmer for 15 minutes, stirring pepper , then 2 tablespoons of plain flour.

Step 7

Cook for a minute or two, regularly.

Step 8

Check the seasoning and finish with a squeeze of lemon.

Step 9

Cook 125g pappardelle or fettuccine in deep, generously salted water, then drain and toss with the ragù sauce.