Pasta con ragù di pollo e scorzette

Ingredients

Serves 6

320 grams short pasta

250 grams chicken breast

1 orange, grated zest only

2 scallions

4 juniper berries

1 glass white wine

2 rosemary springs

40 grams butter

flour

salt

pepper

Directions

Dice the chicken breast. Peel the scallions and finely chop. Crush the juniper berries.

Dust the diced chicken breast with flour and place in a colander to shake off excess flour.

Melt butter in a large skillet and sauté the scallions until soft. Turn up the heat and add the chicken breast. Cook for 2-3 minutes, then add wine and let evaporate. Lower heat, season with salt and pepper and cook for 5 minutes.

In the meantime, cook the pasta al-dente. Add the rosemary springs, juniper berries, orange zest and 2-3 tbsp of the pasta cooking water to the chicken sauce and blend. Drain pasta and sauté with the sauce for 2-3 more minutes. Serve hot.

Rating: ★★★★☆

The sauce wasn't bad, I just didn't think it was great. Granted, it wasn't hot by the time I ate it.