Spaghetti with lemon chicken

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   For the marinade, wash the thyme and rosemary and shake dry. Pluck off leaves or needles and chop finely. Wash the lemon hot, dry and finely grate the peel. Halve the lemon and squeeze it.

2. 2

   Mix lemon juice, lemon zest, herbs, 2 tablespoons of oil and 1⁄2 each teaspoon of sugar and pepper. Wash meat, dab dry and dice. Pour marinade into a freezer bag, close bag. Knead and leave to stand for about 30 minutes.

3. 3

   Wash the tomatoes. Peel and finely chop the onions. Peel garlic and chop 2 cloves finely. Boil 3 cloves in 3-4 l boiling salted water (1 teaspoon salt per litre). Cook the pasta according to the instructions on the packet.

4. 4

   Heat a large pan without fat. Fry the meat together with the marinade for 4-5 minutes on medium heat, season with salt and remove. Heat 2 tablespoons of oil in the frying fat. Fry the tomatoes briefly all round.

5. 5

   Season with salt and pepper and remove.

6. 6

   Heat the butter in the frying fat. Sauté onions and chopped garlic in it. Dust with flour and sauté briefly. Remove 300 ml pasta water and pour on. Stir in cream and stock, bring to the boil and simmer for about 5 minutes.

7. 7

   Season to taste with salt and pepper.

8. 8

   Wash basil, shake dry, chop. Drain the pasta and put it back into the pot. Mix with tomatoes, meat and sauce and heat up again briefly. Serve sprinkled with basil. Serve with freshly grated parmesan.

Nutrition Facts

KCAL
760 kcal

CARBS
80 g

FATS
25 g

PROTEINS
48 g