Chicken pan with fork spaghetti

Name: Chicken pan with fork spaghetti
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 4 Chicken filets (à approx. 175 g); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 200 g Chorizo Sausage; 1 Onion; 50 g Almond kernels without skin; 350 g Fork spaghetti; 1,2 l Vegetable broth; 1/2 Organic lemon; 250 g frozen peas; 4 stems Parsley; 7-10 Tbsp Peel of 1/2 organic lemon

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

4 Chicken filets (à approx. 175 g)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
200 g Chorizo Sausage
1 Onion
50 g Almond kernels without skin
350 g Fork spaghetti
1,2 l Vegetable broth
1/2 Organic lemon
250 g frozen peas
4 stems Parsley
7-10 Tbsp Peel of 1/2 organic lemon

Directions

1
Wash the meat and dab dry. Heat the oil in a deep frying pan and fry the meat for 5-7 minutes on each side. Season with salt and pepper. In the meantime, peel the skin off the sausage and cut the sausage into slices. Peel and chop the onion.
2
Remove the meat from the pan, add the sausage, onion and almonds and fry briefly. Add noodles, deglaze with broth, bring to the boil. Cook over medium heat for about 6 minutes, stirring several times. Season with salt and pepper. Wash lemon hot and cut into slices.
3
After the cooking time add peas, add meat, bring to the boil, add lemon slices and cook for another 3 minutes. Meanwhile wash parsley, shake dry and chop finely. Arrange the chicken pan sprinkled with parsley and lemon peel.