Chicken in Mascarpone, Chilli, Lemon Zest Sauce with Rice

I was expecting this dish to have a Thai green curry type flavour but it was actually more lemony due to using both the zest and juice of the lemon.

250g Chicken, 120g Mascarpone, 1 Green Chilli, 1 Red Chilli, 1 unwaxed lemon (yes the green thing was a lemon!), 10g Parsley, 40g Parmesan, 120g Mange Tout, 160g Rice

Boil a pan of water ready for your rice, then chop everything up! The chilli needs to be de-seeded and chopped finely. Chop the parsley finely. The mange 2 can be halved lengthways. Zest the lemon and grate the parmesan.

Add a pinch of salt to your pan of water before adding the rice.

Mix the mascarpone, chilli, parmesan and lemon zest in a bowl then cut the lemon in half and squeeze in the juice from one half. I only used half of the chilli (because I'm a wimp) and be careful not to get any seeds in your mixture.

Heat a tablespoon of oil in a frying pan on a high heat then add your diced chicken, cooking on all sides till sealed. Keeping the heat high,add your mange tout stirring for 2 minutes then season with salt and pepper.

Check how the rice is doing, when cooked drain off any excess water and keep warm.

Finally turn the heat off of your pan and add the mascarpone mixture plus a few spoons of water and stir till melted into a sauce.

Serve!

Result:

This tasted like a lovely healthy meal but was a little strong on the lemon. This may have been because my lemon was green and maybe more bitter than a ripe lemon? I would also try adding a little more chilli next time as I think in this case my taste buds could take it!

Recipe score: