Pollo limonello



Autumn is definitely here and the darkness is taking its toll. But cooking spicy food in the candle light and having a glass of wine is never wrong.

One of my favorites all time favorite pasta recipe makes comebacks in my kitchen every year. Pollo limonello. This pasta recipe is actually from a restaurant in Helsinki called Bar 9 and it has been on the menu at least for a decade and there is a clear reason why. This pasta is known for its creaminess from turkish yoghurt, its yellow color from turmeric, nice sting from chili and freshness from a lemon.

The taste of this dish is surprising and everyone I cooked this dish to has fallen in love with it. So if you’re planning to steal someones heart, cook pollo limonello!


Pollo limonello for 4 persons:

3 organic chicken breast / soy strips
50 g butter / olive oil
1 onion
Chili flakes after your own liking
2 dl heavy cream / oat cream
1 tbs chicken stock
1 tsp turmeric powder
3 garlic cloves
1 cm of fresh ginger
1/2 a lemon
2 tbs of honey
2 dl turkish yoghurt
200 g spaghetti or some other pasta
Fresh basil

  1. Chop the chicken breast and fry them on a frying pan. Add then the chopped onion, chili flakes, turmeric and let sauté.
  2. Pour in the cream and chicken stock. Let it boil for a while.
  3. Start to cook the pasta
  4. Add the garlic, ginger, juice of the half lemon and honey. Continue cooking on a low heat.
  5. When the sauce is not boiling anymore and cooled down a bit, add then the yoghurt and salt after your liking.
  6. You can mix the sauce with the pasta or have the sauce on top of each other. Garnish with fresh basil and parmesan if wanted.


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