Lemon and herb chicken spaghetti

This is the perfect midweek meal. Light and tasty.
 
chicken spaghetti

Recipe from: 16 January 2013
Preparation time: 10 min
Cooking time: 15 min
 
 

Ingredients

 
  • 500
    g
    whole-wheat spaghetti
  • 1
    whole ready roasted chicken
  • or 2 cups shredded
  • Juice and zest of 2 lemons
  • 3
    garlic - crushed
  • 4
    spring onions - finely sliced
  • 1
    handful
    each of basil, Italian parsley and coriander
  • - coarsely chopped
  • 45
    ml
    Extra virgin olive oil
  • Freshly ground black pepper
  • and Maldon salt to taste
Servings: Change Serving
 
 

Method

 
Strip the chicken flesh off the bones and shred into bite size pieces. Boil spaghetti in salted boiling water until al dente. Coat with some olive oil and set aside.

Toss all the prepared ingredients together until well combined and season well.

Add more olive or lemon juice if needed.

Serve hot, cold or at room temperature.

This recipe appeared in Crush! Online

Reprinted with permission of Bits of Carey. To see more recipes, click here.
Follow @Bitsofcarey

 

Read more on: boil  |  poultry  |  recipe  |  pasta  |  easy weekday meals
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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