Spaghetti with chicken and lemon sauce

Name: Spaghetti with chicken and lemon sauce
Cook time: 25 min
Total time: 25 min
Yield: 1
Ingredients: 50 g Sweet peas; 1 Shallot; 75 g Chicken filet; 7-10 Tbsp Salt; 50 g Spaghetti; 1 TEASPOON Sunflower oil; 4 Stem(s) Basil; 1 untreated lemon; 3 TABLESPOONS condensed milk (4 % fat); 7-10 Tbsp Pepper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 1

50 g Sweet peas
1 Shallot
75 g Chicken filet
7-10 Tbsp Salt
50 g Spaghetti
1 TEASPOON Sunflower oil
4 Stem(s) Basil
1 untreated lemon
3 TABLESPOONS condensed milk (4 % fat)
7-10 Tbsp Pepper

Directions

1
Wash and clean the sugar snap peas. Peel and slice the shallot. Wash the meat, dab dry and season with salt. Cook the pasta in boiling salted water according to the instructions on the packet.
2
Heat the oil in a pan. Fry the meat for about 10 minutes, turning it over. Wash the basil, shake dry, pluck the leaves from the stalks and cut into strips, except for a little garnish.
3
Wash lemon hot, rub dry and cut off 1 slice. Squeeze some juice. Cook the sugar snap peas in boiling salted water for 4-6 minutes. Remove the meat and keep warm. Briefly sauté shallot and lemon slice in the frying fat, deglaze with condensed milk and loosen the frying set.
4
Season to taste with lemon juice, salt and pepper. Pour the sugar snap peas into a sieve and put them into the pan. Cut the meat into slices. Arrange noodles, meat and sugar snap peas on a plate. Sprinkle with basil and season with pepper.