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Friday, December 12, 2014

Spaghetti with Parsley Chicken

This chicken spaghetti casserole is low in calories and can make easily be made ahead .The recipe makes two casseroles ,so enjoy for one of dinner and freeze the other for later , or serve as a main course at large family gatherings .
Ingredients
Serves 4


1 tbsp olive oil
thinly pared rind of 1 lemon
1 tbsp fresh ginger, chopped
1 tsp sugar
salt
250 g chicken stock
250 g dried spaghetti
4 tbsp butter
225 g skinless, boneless
    chicken breast, diced
1 red onion ,chopped
leaves from 2 bunches of
    flat leaf parsley

method
1 .Heat the olive oil in a heavy based saucepan .Add the lemon rind and cook over low heat ,stirring frequently for 5 minutes .Stir in the ginger and sugar , season with salt and cook , stirring constantly for a further 2 minutes .Pour in the chicken stock ,bring to the boil then cook for 5 minutes.

2 . Meanwhile ,bring a large heavy based saucepan of lightly salted water to the boil .Add the pasta ,return to the boil for 10 minutes or until tender but still firm to the bite .

3 .Melt half the butter in a frying pan .Add the chicken and onion and cook for 5 minutes or until the chicken is light brown all over .Stir in the  lemon and ginger mixture and cook for 1 minute.Stir in the parsley leaves and cook , stirring constantly for a further 3 minutes.

4 .Drain the pasta and transfer to a warmed serving dish , the add the remaining butter and toss well . Add the chicken sauce , toss again and serve .

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