Lemon chicken spaghetti

Lemon chicken spaghetti

Servings:	Serves 4
Calories per serving:	787
Ready in:	35 minutes
Prep. time:	10 minutes
Cook time:	25 minutes
Difficulty:
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

1. Add the olive oil to a pan or wok together with a pinch of black pepper
2. 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
3. Add the chicken, lemon juice and zest and cook over a low heat for 15 to 20 minutes until the chicken is properly cooked
4. Meanwhile cook the spaghetti in salted boiling water for 7 to 10 minutes
5. 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.

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