Pollo Limonello

A delicious pasta combined of spices, cream, yoghurt and fresh lemon. Give it a try and fall in love!

Author

Mikko & Nita Niittymäki

Food loving couple from Helsinki, Finland. Follow us on Instagram @ li_lemons

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 149F / 65C

Ingredients

• 500g boneless chicken breasts
• 50g butter
• 1 small yellow oniom
• 1 tbsp of chicken fondie
• 1/2 tbsp of turmenic
• 3-4 cloves garlic
• 1-2 tsp ginger
• 2 tbsp lemon juice
• 2 tbsp honey
• 200 ml turkish yoghurt
• 200mk of heavy cream
• 1 tsp cayenne peppe
• 400gr Pasta of Your choise. Fettucine recommened
• Chives to garnish
• Parmean to garnish

Directions

1. Set your Anova Sous Vide Precision Cooker to 65ºC / 149.0ºF
2. Melt the butter on large frying pan, add the cayanne pepper and onions. Fry until onions are translucent. Add to zipper bag
3. Slice the chicken breasts evenly, and add all ingredients in to the zipper bag and close with water immersion technique.
4. When 15min remaining, fill a big kettle with water. Add 1 tbsp of salt and bring to boil. Cook your favourite pasta, we recommend fettucine.

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1. When the timer goes off and your pasta is ready, mix both. Garnish with fresh chives and parmesan cheese.