Easy and quick to prepare, this dish is a great combination of spaghetti, chicken and vegetables. You can use any vegetables. A wonderful option for a spring-summer dinner.
It is necessary
- -a pack of spaghetti
- -1/2 bunch of asparagus
- -3/4 cup frozen peas
- -2 tablespoons olive oil
- -250-300 g chicken meat
- -3 cloves of garlic
- -1 pod of leeks
- -2 carrots
- - basil greens
- -2 tablespoons fresh lemon juice
- -1/4 teaspoon grated lemon zest
- -salt, pepper to taste
- - parmesan cheese
Instructions
Step 1
Pour salted water into a large saucepan and bring to a boil over high heat. Add the spaghetti and cook as indicated on the package. Add chopped asparagus and peas a couple of minutes before cooking. We pour out 3/4 cup of the resulting broth - it will be useful to us, and drain the rest. Cover the pot with spaghetti and vegetables to keep them warm.
Step 2
Then heat the olive oil in a large skillet over medium heat. Put the chicken pieces in there and fry for about 10 minutes, turning occasionally until they are browned. We transfer the fried meat to a plate and cover with a lid so that it does not cool down.
Step 3
Now put chopped garlic and leeks in the same pan and simmer for 1 minute, stirring all the time. Add the carrots cut into round slices and simmer for another 2 minutes, also stirring occasionally. Add vegetable broth and bring to a boil. Then we reduce the heat and simmer for 2 minutes. Add the chicken and simmer for a few more minutes until the sauce thickens a little.
Step 4
Next, mix the resulting sauce with spaghetti. Stir in chopped basil greens, lemon juice, salt, pepper and lemon zest and also add to the spaghetti. Mix everything well. Serve sprinkled with grated Parmesan. Bon Appetit!
