recipe has been published with the permission
of Flavours who ran
a competition earlier in the year with Pizza Express
featured in their "Expresso" magazine.
The prizes on offer were two places on a week
long cookery holiday at I Castagni including
return flights from London to Rome, provided by
Alitalia. This is one of the winning recipes.
1998 Flavours created a new kind of cookery holiday
off the beaten track locations
demonstrations with local experts keen to share
their skills and enthusiasm
accommodation and hospitality
holidays achieve a balance between:
the key ingredients for a memorable foodie holiday!
find out more have a look at the web site <click
large chicken breasts
1 tbsp olive oil
2 shallots, finely chopped
2 garlic cloves, peeled and crushed
50g pinenuts, lightly toasted
1 tbsp wholegrain mustard
200ml extra thick double cream
150ml dry white wine
Salt and freshly ground black pepper
Parmesan, freshly pared, to serve
the chicken into 2 cm cubes and brown in the
oil. Remove from the pan.
the shallots, garlic and pinenuts for about
the wine and boil rapidly, until reduced by
in the cream, mustard, salt and pepper.
the pasta and drain well.
the pasta, chicken and rocket in the sauce and
serve with the freshly pared parmesan.