Lemon chicken spaghetti: Difference between revisions
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|TotalCalories = 3148 | |||
|PortionCalories = 787 | |||
|DatePublished=7th January 2016 | |||
|Author=Chef | |||
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|Servings = Serves 4 | |Servings = Serves 4 | ||
Revision as of 10:24, 7 January 2016
| Lemon chicken spaghetti | |
|---|---|
 |
| Servings: | Serves 4 |
| Calories per serving: | 787 |
| Ready in: | 35 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 25 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 7th January 2016 |
A different way to make a simple evening meal with spaghetti and chicken.
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 2 onions, peeled and chopped
- 4 cloves of garlic, peeled and crushed
- 2 tablespoons olive oil
- Pinch of black pepper
- 700 g boneless chicken breasts cut into bite-sized pieces
- Juice from half a lemon plus a little zest
- 2 tablespoons fresh parsley, chopped
- Pinch of sea salt
- 5 spring onions, chopped
- 4 tablespoons creme fraiche
- 400 g dried spaghetti
Method
- Add the olive oil to a pan or wok together with a pinch of black pepper
- Sautee the onions for 3 or 4 minutes over a medium heat, then add the garlic for a minute or two, stirring so it does not catch
- Add the chicken, lemon juice and zest and cook over a low heat for 15 to 20 minutes until the chicken is properly cooked
- Meanwhile cook the spaghetti in salted boiling water for 7 to 10 minutes
- Stir in the creme fraiche and spring onions and season to taste
Serving suggestions
You can serve the sauce over the spaghetti or mix it in, whatever takes your fancy.
A few tomatoes make a refreshing accompaniment to this recipe.
Variations
We done this twice now, the second time with fresh thyme instead of parsley. About a teaspoonful of freshly picked leaves was very nice. od