Fratelli Carli - Appetizing Corner

Penne with chicken and broad beans

Ingredients (4 servings):
400 g of Carli Penne Rigate, 2 chicken breasts, 100 g smoked lardon, 200 g of frozen broad beans (or peas), juice from ½ a lemon, 1 thinly sliced onion, 1 sprig of mint, 300 ml chicken stock, 4 tablespoons of Carli Fruttato Extra Virgin Oil, salt and pepper.

Time required: 20 minute preparation time + 25 minutes cooking time

Preparation
Poach the chicken in the simmering stock for 10 minutes. Allow to cool. Scald the broad beans. In a frying pan brown the onions and lardon using 1 tablespoon of the oil, then add the broad beans and allow to cook for 5 minutes. Add a little salt and pepper. Cook the Penne Rigate in salted water until "al dente". Heat the oil in a pan then add the lemon juice and the finely chopped mint. Drain the penne and then pour into the frying pan over the broad beans. Add the chicken sliced in strips, douse with the lemon, oil and mint mixture. Mix together well and serve immediately. A beautiful variety of colours and flavours are the order of the day for this original pasta dish.

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