Amanda Laird: Chicken pappardelle with artichokes, olives and lemons

vChicken pappardelle with artichokes, olives and lemons. Photo / Babiche Martens

Serves 1

100g pappardelle
1 Tbs olive oil
1 clove garlic, crushed
Zest of one lemon
¼ cup chicken stock
¼ cup cream
1 cup cooked and shredded chicken
3 artichokes
8 olives
Salt and freshly ground black pepper
Parsley, finely chopped
Parmesan, grated

1 Cook the pasta in plenty of boiling and salted water. Drain.

2 Heat a pan, add the oil and garlic. Cook while stirring over a medium heat for a few seconds then add the zest, stock and cream.

3 Stir to combine then let reduce for a few minutes.

4 Add the chicken, sliced artichokes and olives. Taste for seasoning then stir through the pasta and tip into a warmed bowl. Add a sprinkle of parsley and a generous grating of parmesan.