Nutty Chicken & Lemon Spaghetti
Ingredients:
200g spaghetti
2 tbsp olive oil
2 chicken breasts, sliced
1 onion, finely chopped
2 garlic cloves, minced
1 red bell pepper, sliced
1 zucchini, sliced
1 lemon, zest and juice
1/4 cup chopped nuts (e.g., almonds or cashews)
2 tbsp soy sauce
1/2 cup chicken stock
Salt and pepper, to taste
Fresh parsley, chopped, for garnish
Directions:
Cook the spaghetti according to package instructions. Drain and set aside.
Heat the olive oil in a large pan over medium heat. Add the chicken and cook until browned and cooked through, about 5-7 minutes. Remove and set aside.
In the same pan, add the onion and cook until softened, about 3 minutes. Add the garlic and cook for another minute.
Add the red bell pepper and zucchini, and cook for 5 minutes until tender.
Return the chicken to the pan. Stir in the lemon zest, lemon juice, chopped nuts, soy sauce, and chicken stock. Cook for 2-3 minutes, until heated through and the sauce has slightly thickened.
Toss the cooked spaghetti into the sauce, coating well. Season with salt and pepper.
Serve hot, garnished with fresh parsley.
Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes�Kcal: Approx. 400 per serving | Servings
