Spaghetti with braised chicken

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Peel onion and garlic, dice coarsely. Wash the legs, dab dry. Heat oil in a pan and fry the legs lightly all around. Fry the onion and garlic briefly. Season with salt and pepper. Deglaze with 1⁄4 l water, add bay leaf and bring to the boil. Cover and braise over medium heat for 30-35 minutes.

2. 2

   Remove the legs and let them cool down a little. Pass the stewed stock through a sieve. Clean and wash spring onions and cut into rings. Wash and halve the tomatoes. Wash basil, shake dry, remove leaves and chop finely. Remove flesh from skin and bone and cut into small cubes.

3. 3

   Cook the pasta in 3-4 l boiling salted water (1 teaspoon salt per litre) according to the instructions on the packet. In the meantime heat 1 tbsp. butter in a pot. Fry half of the spring onions in it. Add the meat and tomatoes briefly. Stir in cream cheese and braising stock, bring to the boil and simmer for about 5 minutes. Season to taste with salt and pepper. Stir in basil.

4. 4

   Melt 2 tablespoons of butter in a small pan. Fry the breadcrumbs in it until golden brown. Fry the rest of the spring onions briefly. Drain the noodles, mix with the sauce, serve and pour over the breadcrumb mixture.

Nutrition Facts

KCAL
700 kcal

CARBS
81 g

FATS
25 g

PROTEINS
32 g