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Peppered Chicken Pasta

1.5 hours

Serves 4



Salad can be boring and uninspired, but this recipe is anything but. I actually got this recipe from a work colleague who used to bring into the office as lunch, and let me tell you it's delicious. This is a simple to prepare salad that has a lot of flavour and that is ideal for taking to work, eating as a light snack or serving up for friends and family.

Peppered Chicken Pasta


  • 700g skinless chicken breast, cut into strips

  •  2 tsp cracked black peppercorns 

  • 2 cloves garlic, minced

  •  3 Tbsp olive oil

  •  350g fettuccine or other pasta

  •  350ml chicken stock

  •  1 Tbsp lemon juice

  •  75g parmesan cheese, grated 

  • Salt and pepper


  • In a bowl, toss the chicken with the peppercorns, garlic and 1 Tbsp of the oil. Cover and marinate for 1 hour

  • Heat the remaining oil in a frying pan over a medium high heat

  • Add the chicken to the pan and cook until lightly brown (3 minutes)

  • Add the stock and lemon juice to the pan and leave to simmer for 8 minutes. Season to taste

  • Heat salted water in a pan until it reaches a rolling boil. Add your chosen pasta and cook until it has a slight bite (8 mins)

  • Add one Tbsp of the pasta water to the chicken. Drain the pasta and then add to the pan. Toss the mix well and serve with parmesan