Lemon Pepper Chicken with Creamy Fusilli

In a mixing bowl combine chicken pieces and corn flour and toss until chicken is evenly coated.

In a medium saucepan heat vegetable oil, add chicken pieces and fry until fully cooked and slightly golden. Remove from pan and set aside.

Using the same pan sauté garlic until soft, add hot water, MAGGI® Chicken Bouillon and allow to simmer on medium heat for 2-3 mins.

Stir in cooking cream, ricotta and emmental cheese and allow to cook for another 10 mins on medium-low heat until sauce is slightly thick and cheese is melted.

Add black pepper, lemon juice and half of zest and cooked chicken pieces stirring over low heat until sauce is slightly thickened.

Meanwhile cook pasta in boiling water until al dente. Drain pasta, discard water, and return to empty pot.

Pour lemon pepper sauce over pasta; add in half of the parsley leaves and mix gently to coat pasta.

Transfer to a serving dish and garnish with the remaining chopped parsley and lemon zest.