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Chicken and Parmesan Spaghetti from Amalfi (Part 1) - World Kitchen

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lily
Published
Nici cooks a wonderful and tasty Italian Pasta Dish. Recipe Below...
Serves 6
Prep time: 20 minutes
Cooking time: 15 minutes
500g chicken tenderloins (or sliced chicken breast)
2 Tbsp olive oil for cooking
½ cup good quality olive oil
¼ - ½ cup lemon juice, depending on your taste
½ cup chopped Italian parsley
1 cup grated parmesan
¼ tsp salt and ¼ tsp freshly ground black pepper
600g dried spaghetti (buy the best quality you can afford)
Bring a large pot of salted water to the boil. As a guide, 100g pasta requires 1L of water.
Add the dried pasta to the boiling water and cook until firm to the bite (7-12 minutes).
Heat the 2 T olive oil in a pan to a moderately to high heat.
Add half the tenderloins and cook until golden on one side, turn and cook through (about 2 minutes). Cook the rest of the chicken. Set aside.
In a bowl whisk together the olive oil and lemon juice until well mixed. Add the chopped parsley, grated parmesan, salt and pepper and whisk until creamy.
Drain the pasta.
Add the cooked chicken and sauce to the pasta and toss well so that the pasta is well coated. Serve immediately.
For Part 2 Click here:
Category
Food
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