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This sauce for pasta is white, creamy and is made with chicken breast. Lemon grass that is used in the process of cooking gives a fresh and lemony scent and makes it different. You can serve it with spaghetti, fusilli or tagliatelle as in this case.


2 halves chicken breast, deboned and skinless, cut in small peaces

1 onion, chopped

2 cloves garlic, chopped

3 tablespoons oil

1/2 teaspoon dried coriander seeds

3 tablespoons white wine

1 cup heavy cream

1/2 teaspoon dried lemongrass

1 teaspoon salt

white pepper ground

3 tablespoons ground Parmigiana cheese (optional)

Heat the oil in a heavy bottom skillet. Add the chicken breast and coriander seeds, and fry it until chicken turns red and coriander seeds release their lemony scent. Then add the onion and garlic, fry for 3 minutes add wine. Stir well and cook for 10 minutes on low heat until alcohol and wine evaporate and onion is tender and soft. Add some warm water if needed. When onion is cooked add salt, white pepper ground, lemongrass, pour heavy cream and cook for 5 minutes. Add Parmigiana if you want and serve.

Add the cooked pasta in the sauce or serve it on the top it is on you to decide. Sprinkle some lemon grass on the top and grated Parmigiana and your pasta dish is ready.

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