This easy and quick to cook dish perfectly combines spaghetti, chicken and vegetables. You can use any vegetables. A wonderful option for spring-summer dinner.
Pick your recipe
You will need
- pack of spaghetti
- -1/2 bunch asparagus
- -3/4 cup frozen peas
- -2 tablespoons of olive oil
- -250-300 g chicken
- -3 garlic cloves
- -1 leek pod
- -2 carrots
- - basil greens
- -2 tablespoons of fresh lemon juice
- -1/4 teaspoon grated lemon peel
- - salt, pepper to taste
- cheese parmesan
Instruction manual
1
Pour salted water into a large pot and bring to a boil over high heat. Put the spaghetti and cook, as indicated on the package. A couple of minutes before cooking, add chopped asparagus and peas. Pour 3/4 cup of the resulting broth - it will come in handy for us, and drain the rest. Close the pan with spaghetti and vegetables lid to keep them warm.
2
Next, heat the olive oil in a large frying pan over medium heat. We put pieces of chicken meat there and fry for about 10 minutes, periodically turning until they are browned. We transfer the fried meat to a plate and close the lid so that it does not cool.
3
Now put chopped garlic and leek in the same pan and simmer for 1 minute, stirring all the time. Add the carrots cut into round slices and simmer for another 2 minutes, stirring occasionally. Add the vegetable broth and bring to a boil. Then reduce the heat and simmer for 2 minutes. Add the chicken and simmer for a few more minutes until the sauce thickens a little.
4
Next, mix the resulting sauce with spaghetti. Mix the chopped basil greens, lemon juice, salt, pepper and lemon zest and also add to the spaghetti. All mix well. Serve sprinkled with grated parmesan. Bon Appetit!