Chicken and olive oil spaghetti

Friday - - Food Special -

Prep time: 5 mins Cook­ing time: 15 mins Serves 4 400g spaghetti 2 tbsp olive oil, plus ex­tra 4 shal­lots, sliced 2 gar­lic cloves, minced 4 skin­less, bone­less chicken breast fil­lets, cut into cubes 65g toasted wal­nuts, chopped 100g rocket Lemon juice

1Bring a pan of salted wa­ter to a boil and add spaghetti.

2Mean­while, heat 1 tbsp olive oil in a non-stick pan over medi­umhigh heat. Sauté shal­lots and gar­lic un­til translu­cent. Re­move from pan.

3Add re­main­ing olive oil to the same pan and cook chicken pieces, stir­ring oc­ca­sion­ally, un­til just cooked through, 5 to 10 mins. Sea­son and re­move from pan.

4Once spaghetti is cooked, drain and add to chicken along with shal­lots, gar­lic and wal­nuts. Driz­zle with olive oil and toss to­gether.

5Por­tion on to plates, top with rocket and driz­zle with lemon juice. Serve with olives and a side salad of feta, toma­toes and basil.

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