A beautifully fragrant pasta dish with penne and chunks of chicken. The dreamy sauce is made with mastic liqueur, cream, fresh orange juice and a touch of tarragon to complete the palette of aromas.
It’s Easter this Sunday here in Greece, and everyone will be eating lamb. To be honest I’m not crazy about lamb. I don’t like the taste. Neither does the Mister. So, for my Greek readers, I thought I’d suggest a quick and easy alternative for those who either don’t like what’s on the menu, or might have “difficult” guests coming over (like us). Well, Easter has been and gone for most of you out there, but this dish is an all-year-rounder. So get your hands on some mastic liqueur and give it a try.
Mastic liqueur is made from Greek mastic, which is a resin from a special tree that only grows on the island of Chios in the Northeast Aegean. It has some very interesting health benefits and a lovely flavour. The liqueur is exported to many countries so hopefully you will be able to find it. It will be worth the search if you do.