chicken spaghetti

Lemon and herb chicken spaghetti

Recipe from: 16 January 2013
Preparation time: 10 min
Cooking time: 15 min
 
This is the perfect midweek meal. Light and tasty.
 
 
 

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

 
Basic basil care
Basil wilts quickly, but will perk up when left in cool water for about 30 minutes. Then blot the leaves dry and store them at room temperature in a tightly sealed bag. If basil is stored in the refrigerator, it turns black.
 

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