I am back with pasta after ages. This time it is the naughty spaghetti with chicken slices and parsley herbs. An absolute delight for non-vegetarians who love pasta. It seems that this recipe satisfies each of your taste buds without going wild. It is a bit of gingery, a bit of lemony with a flavour of olive oil and butter too. Can be made quick and consumed even quicker. Don’t worry if you are not having parsley, coriander leaf would be a smashing alternative too. Enjoy.
Ingredients to serve 4 :
- Olive oil – 1 tbspoon
- Thinly pared rind of 1 lemon, cut into julienne strips
- Finely chopped fresh root ginger – 1 teaspoon
- Sugar – 1 teaspoon
- Chicken stalk – 250 ml.
- Dried spaghetti – 250 gm.
- Butter – 4 tbspoon
- Skinless, boneless chicken breast, diced – 225 gm.
- Red onion, finely chopped – 1
- Chopped parsley – 1 bunch
Heat the olive oil in a heavy-based saucepan. Add most of the lemon rind, reserving a few strips to garnish, and cook over low heat, stirring frequently, for 5 minutes. Stir in the ginger and sugar, season with salt and cook, stirring constantly, for a further 2 minutes. Pour in the chicken stock, bring to the boil, then cook for 5 minutes, or until the liquid has reduced by half.
Meanwhile, bring a large, heavy-based saucepan of lightly salted water to the boil. Add the pasta, return to the boil and cook for 8-10 minutes, or until tender but still firm to the bite.
Meanwhile, melt half the butter in a frying pan. Add the chicken and onion and cook, stirring frequently, for 5 minutes, or until the chicken is light brown all over. Stir in the lemon and ginger mixture and cook for 1 minute. Stir in the parsley leaves and cook, stirring constantly, for a further 3 minutes.
Drain the pasta and transfer to a warmed serving dish, then add the remaining butter and toss well. Add the chicken sauce, toss again and serve, garnished with the reserved lemon rind strips.