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 .
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 .