Chicken, Lemon, Parmesan and Parsley Spaghetti


Chicken, Lemon, Parmesan and Parsley Spaghetti
Servings: 6


600g dried spaghetti (buy the best quality you can afford)
2 tablespoons olive oil for cooking
500g chicken tenderloins (or sliced chicken breast)
1/2 cup good quality olive oil for dressing
1/4 - 1/2 cup lemon juice (according to taste)
1/2 cup chopped flat-leaf parsley
1 cup grated Parmesan
1/4 teaspoon sea salt
1/4 teaspoon freshly ground black pepper

Recipe by: Nici Wickes
Publication: World Kitchen (Oct 2009)
Recipe ID: 100015


This is the easiest and most delicious pasta meal I know - and it's great for lunch or as an entree or main dish. It will never disappoint.


Cook the pasta according to the directions on the packet (as a rough guide, 100g pasta requires 1 litre of water).

While the pasta is cooking, heat the 2 tablespoon of olive oil in a pan to a medium-high heat.  Add half the tenderloins and cook until golden on one side.  Turn and cook for 2 minutes or until cooked through.  Cook the remaining chicken and set aside until required.

Whisk together the olive oil and lemon juice until well mixed.  Add the parsley, Parmesan, salt and pepper and continue whisking until creamy.

Drain the pasta - the better you drain it, the better the sauce will stick to it.

Add the cooked chicken and the sauce to the pasta and toss well so that the pasta and chicken are well coated.  Serve immediately.




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