Noodles with lemon and tomato chicken

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Directions

1. 1

   For the marinade, wash the thyme, shake dry and pluck the leaves from the stems. Wash the rosemary, shake dry, pluck the needles from the twigs and chop finely. Wash the lemon thoroughly, rub dry and finely grate the peel.

2. 2

   Halve the lemon and squeeze the juice.

3. 3

   Mix lemon juice, lemon zest, 1 teaspoon salt, 1 teaspoon pepper, sugar and herbs. Mix in 2 tablespoons of oil. Wash meat, dab dry with kitchen paper and cut into cubes. Put meat into a freezer bag, add marinade, close bag.

4. 4

   Knead meat with marinade well, put it in a cold place and let it stand for about 30 minutes.

5. 5

   In the meantime peel and finely dice the onions. Peel the garlic, put 3 cloves aside. Finely chop the remaining garlic. Wash the tomatoes and drain well. Heat 2 tablespoons of oil in a frying pan, fry the tomatoes briefly while turning.

6. 6

   Season with salt and pepper and remove. Prepare spaghetti in boiling salted water according to the instructions on the packet, adding the remaining garlic cloves to the cooking water.

7. 7

   Add 1 tablespoon of oil and butter to the tomato frying fat, heat up. Add the onions and chopped garlic and fry over a low to medium heat until translucent. Dust with flour, sweat on and deglaze with stock and cream while stirring.

8. 8

   Bring to the boil and simmer while stirring for about 1 minute. Season to taste with salt and pepper.

9. 9

   Heat 1 tablespoon of oil in a frying pan, add meat with marinade and fry over medium heat for about 4 minutes, turning. Wash basil, shake dry, pluck leaves from the stalks and chop finely, except for a few leaves.

10. 10

    Pour the pasta into a sieve, quench briefly, drain well. Mix the pasta, tomatoes and meat into the sauce. Heat briefly. Arrange in a bowl, sprinkle with basil and parmesan.

Nutrition Facts

KCAL
830 kcal

CARBS
82 g

FATS
33 g

PROTEINS
50 g