Leftover lemon chicken pasta

Recipe from: 4/1/2004 12:00:00 AM

Ingredients 9
Servings 4
Time

Ingredients

  • 15
    ml
    olive oil
  • 1
    onion, sliced
  • 750
    ml
    leftover cooked chicken, cut into strips (no skin)
  • 0.50
    lemon, the peel, sliced into thin strips
  • 65
    ml
    lemon juice
  • 250
    ml
    chicken stock
  • 65
    ml
    roughly chopped Italian parsley and rocket or basil
  • salt and milled pepper
  • 300
    g
    spaghetti, cooked according to packet instructions
 

Method

 
Heat olive oil in a non-stick pan and sauté onion for four minutes, until soft.
Add spaghetti and cook to heat through, about five minutes.
Add lemon peel, lemon juice, stock and herbs.
Season well and simmer for two minutes.
Toss with chicken and serve immediately.
Nutritional information Energy 2139 kJ Carbohydrate 45 g Protein 40 g Fat 17 g

This recipe was inspired by Nigella, who roasts a whole chicken for this dish.
This is a cheaper, quicker but just as cheerful version.
You could simply roast or steam a few chicken breasts and use those instead. It?s not bad cold either!

 

Read more on: poultry  |  sauté
 

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