2 boneless chicken breasts, cut in 1 inch cubes
2 tablespoons unsalted butter or virgin olive oil
1 cup heavy cream
3/4 cup chicken stock
salt and pepper to taste
1 teaspoon finely grated lemon rind plus some shredded, to garnish
1/2 – 1 tablespoon pepperoncino (hot, red pepper flakes) optional, to taste
2 tablespoons finely chopped fresh parsley
2 tablespoons chopped fresh chives
1 pound of pasta
Saute the cubed chicken in the butter/oil until browned. Drain and set aside.
Combine the cream, chicken stock, lemon rind and hot pepper (optional) in a pan over medium heat. Bring to the boil, stirring occasionally. Reduce the heat and simmer gently for 10 minutes, or until the sauce is reduced and thickened slightly. Add the cooked chicken cubes and mix well. Taste and add salt and pepper to taste. You can hold the sauce at this point until the pasta is cooked and drained.
While the sauce is reducing, cook the pasta. Drain the pasta and return to pot. Add the sauce and herbs (chives and parsley) to the spaghetti and toss to combine. Serve immediately, garnished with finely shredded lemon rind.