Penne with preserved lemon and avocado from In Season: Cooking with Vegetables and Fruits by Sarah Raven

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Notes about this recipe

  • Abby on August 03, 2013

    Came together easily for a weeknight meal, though I don't usually consider a three-pan meal quick and easy! (Easier for me than for my husband, who does the dishes, I suppose.) The chicken breasts at the store were huge, so i used one (2/3 lb) rather than two. Cook the chicken in wine in a pan sealed with foil. While that's cooking, there's plenty of time to toast the pine nuts and chop the preserved onion and avocado. I started the pasta when the chicken had just a few minutes to cook, then cut up the chicken and heated the cream and creme fraiche while the pasta boiled. When ready to serve, toss everything together with the hot cream sauce and you're ready to eat.

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