Spaghetti con pollo citron peperoncino


3719511 ea7589b536 t Spaghetti con pollo citron peperoncino
spaghetti con pollo-citron-peperoncino,
originally uploaded by inf. Some of my latest experiments. Good for coding: some citron chicken spaghetti with chili fast-food (well, it’s fast to prepare, anyway). I don’t know if the italian name I made up is correct or not. Maybe someone could shred some light?

Here is the recipe.

Spaghetti con pollo citron peperoncino

Cooking time: 10 minutes
Yield: 2-3 servings

Ingredients:
300-400g spaghetti (I used tricolore)

3 tablespoons olive oil
2 cloves of garlic
250g chopped chicken

2 tablespoons capers
2 teaspoons chili flakes
1 chopped tomato
2½ teaspoons grated lemon rind
3 tablespoons lemon juice

1 decilitre cream (optional)

1 decilitre shredded fresh basil, oregano and mint
1 decilitle shredded rucola leaves
2 decilitres grated parmesan
Lots of black pepper

Use half of the recipe when preparing for yourself (it’s late night coding, after all).

  • Boil spaghetti with 1 teaspoon of olive oil and 1 teaspoon of salt until it’s al dente (half-cooked). While it’s boiling, prepare the chicken mix.
  • Heat olive oil on a pan until hot. Add minced garlic and chicken. Cook for a few minutes until the chicken is half-cooked.
  • Add capers, chopped tomato, fresh chili strips or dried chili flakes, lemon grind and lemon juice. Cook stirring for a few minutes until the chicken looks ready.
  • Add cream. This is optional, use it only if you want to make creamy pasta. Cook for a minute.
  • Drain the pasta and mix it with chicken mix, shredded herbs, rucola, black pepper and parmesan.
  • Serve with oven hot crispy bread and red wine. Start coding.
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