Cooking Instructions

• Cook your pasta in well salted boiling water, undercook by 1 min from package instructions. Reserve a cup of pasta water before draining.
• Flatten the chicken breast to an even thickness (about 1-1.5cm).
• Season the chicken well with salt and pepper on each side then dust with the flour.
• Heat the olive oil in a fry pan over medium high heat and fry the chicken for 2 mins each side (or until cooked through).
• For the sauce, add olive oil to a cold skillet and add the sliced garlic. Cook for about 30 seconds over medium heat.
• Lower heat slightly, add wine and simmer for about 4 mins until reduced roughly by half.
• Add butter pieces one at a time, letting each melt and whisking well in between each addition.
• Add ¼ cup reserved pasta water and whisk vigorously to emulsify the sauce.
• Add black pepper, then add cooked pasta and toss with the sauce using tongs.
• Sprinkle parmesan over the top and leave until melted (about 1 min), then mix well.
• Taste for seasoning and add salt if necessary, add parsley and mix through.
• Serve immediately topped with sliced chicken and extra parmesan.