Ingredients
4-5 pieces of chicken (breast or leg) cut in half
3 tablespoons olive oil
1 onion, coarsely chopped
½ cup mastic liqueur
1 tablespoon mastic pounded with 1 tablespoon salt
¾ cup cheese (gruyere or parmesan), grated
1½ cups heavy cream
1 cup cashew nuts
2 cups hand-chopped rocket
1 package (500g) penne pasta
salt, pepper
Step 1
Pour the olive oil into a pan and sauté the onion. Then, add the chicken. Using a long fork, turn it over to cook evenly on all sides. Leave it for 5-6 minutes and pour in the mastic liqueur. Continue cooking for another 2-3 minutes and add the crushed mastic, cheese and cream.
Step 2
Meanwhile, boil the pasta in plenty of salted water for about 10 minutes or according to the manufacturer's instructions. Drain, place on a large platter, and pour over the sauce.
Step 3
If you see that the sauce is a little thick, then add 3-4 tablespoons of the water you boiled the pasta in. Season with salt and pepper, sprinkle the food with a little more parmesan and scatter the fresh rocket and cashews on top.
