Nutty chicken & lemon spaghetti in a saucepan

Nutty chicken & lemon spaghetti

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(1 ratings)

Prep: 10 mins Cook: 20 mins

Easy

Serves 4

Enjoy spaghetti with chicken and a walnut, garlic and lemon sauce to make this quick and easy midweek meal. It takes 30 minutes from prep to plate

Nutrition and extra info

Nutrition: Per serving

  • kcal665
  • fat30g
  • saturates5g
  • carbs67g
  • sugars5g
  • fibre5g
  • protein28g
  • salt0.4g
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Ingredients

  • 4 small boneless and skinless chicken thighs
    Chicken

    Chicken

    chik-en

    Chicken's many plus points - its versatility, as well as the ease and speed with which it…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 80g stale white bread, torn into small pieces
  • 140ml whole milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 100g walnuts
    Walnuts

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • 1 large garlic clove
  • ½ lemon, zested and juiced
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 300g spaghetti
  • 1⁄2 small bunch of parsley, finely chopped
    Parsley

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • grated parmesan, to serve (optional)
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

Method

  1. Heat the grill to medium. Put the chicken on a baking tray, drizzle with ½ tbsp oil and season. Grill for 8-10 mins on each side or until cooked through. Shred the meat with two forks.

  2. Meanwhile, soak the bread in the milk for 5 mins, then tip into a food processor with the walnuts, remaining oil, garlic, lemon zest and juice. Pulse to a smooth creamy texture. Season.

  3. Bring a large pan of salted water to the boil. Add the spaghetti and cook according to pack instructions. 

  4. Drain the spaghetti, reserving a mugful of cooking water (about 200ml). Return the spaghetti to the pan and toss with the walnut sauce, shredded chicken, most of the pasta water and the parsley. Toss to coat, and add a little more pasta water to loosen, if you need to. Check for seasoning and serve in bowls topped with the parmesan.

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