Lemon and herb chicken spaghetti

Recipe from: 16 January 2013
chicken spaghetti

Ingredients 11
Servings 1
Minutes 00:10


Serving Change
  • 500
    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
    each of basil, Italian parsley and coriander
  • - coarsely chopped
  • 45
    Extra virgin olive oil
  • Freshly ground black pepper
  • and Maldon salt to taste


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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