• Chicken, coriander and lemon spaghetti is full of fresh herb flavours. Light meat is perfect with the sweet nuttiness of coriander and sharp lemon. This pasta is great for summer – zesty and fresh minus all the heavy sauces. 

    Chicken, coriander and lemon spaghetti

    Serves: 4
    Cooking Time: 35 mins

    Ingredients

    • 375g spaghetti
    • 60ml (¼ cup) olive or avocado oil, plus extra to drizzle
    • 500g skinless chicken thighs, deboned and sliced
    • 2 garlic cloves, chopped
    • 1 red chilli, finely chopped
    • sea salt and freshly ground black pepper, to taste
    • large handful fresh coriander, chopped
    • small handful fresh flat-leaf parsley, chopped
    • juice and zest of 1 large lemon
    • Parmesan, grated, to serve
    • fresh rocket, to serve

    Instructions

    1

    Bring a large pot of salted water to a boil. Cook the spaghetti according to packet instructions, drain, drizzle with olive or avocado oil and set aside.

    2

    Heat a large non-stick pan over high heat and add 30ml (2 tbsp) olive or avocado oil.

    3

    Fry the chicken until golden, add the garlic and chilli and season well.

    4

    Fry for another minute and add the chicken to the cooked pasta. Add the coriander, parsley, lemon juice and zest, and season. Add the remaining oil – you may need another 15 – 30ml (1 – 2 tbsp).

    5

    Add grated Parmesan to the pasta and mix well.

    6

    Serve with plenty of grated Parmesan and rocket.

    Notes

    To drink: A dry riesling has zingy acid but aromatic, perfumed flavours that suit Asian herbs like coriander.

     

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