Lemon Spaghetti with Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp olive oilthinly paired rind of 1 lemon, julienne cut & juice from lemon1 tsp fresh ginger, finely chopped1 cup chicken stock400 g dried spaghetti2 tbsp unsalted butterground chicken breast, 10 oz1 medium red onion, finely chopped1 bunch flat-leaf parsley5 tbsp ground oregano*1 tbsp pepper, ground basil, garlic powder
Start by prepping your ingredients. Chop the onion and ginger, peel the lemon and julienne the strips and set these aside.
Start by putting a large pot of water on and set the heat to "High". After 6 minutes, check to see if you have a rolling boil. If so, drop your spaghetti and cook until al dente ,which takes about 5-7 minutes. (Fun way to test pasta's doneness: take a piece and throw it on a wall/refrigerator. If it sticks, it's done!) When cooked, drain pasta, pour a drizzle of olive oil on it (to avoid sticking) and set aside.
Pour olive oil in sautee pan/pan with low sides. Set heat to "Medium" and start preparing your meatballs with the ground chicken. Pour in the oregano (it may seem like a lot, but you must overseason ground chicken-it has no flavor.) and one tablespoon each of pepper, ground basil and garlic powder. Mix together and make into 1" tall balls and place into hot pan. Set timer to 6 minutes and cover. Flip and set 6 more minutes, cover, and then check one for doneness. Take out of pan and set aside while draining extra oil on napkins.
Pour all of the onions into the hot pan with the oil in it. Cook along with the lemon peel until the onions are translucent. Once they're translucent, pour in the chicken stock and the ginger and reduce to 1/2 the liquid, which should take about 7 minutes on medium-high heat. Once done, pour on top of drained pasta, meatballs, and butter and mix. Lightly chop the parsley, toss it in, and serve and enjoy!
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HEYITSALEXANDRA.
Start by putting a large pot of water on and set the heat to "High". After 6 minutes, check to see if you have a rolling boil. If so, drop your spaghetti and cook until al dente ,which takes about 5-7 minutes. (Fun way to test pasta's doneness: take a piece and throw it on a wall/refrigerator. If it sticks, it's done!) When cooked, drain pasta, pour a drizzle of olive oil on it (to avoid sticking) and set aside.
Pour olive oil in sautee pan/pan with low sides. Set heat to "Medium" and start preparing your meatballs with the ground chicken. Pour in the oregano (it may seem like a lot, but you must overseason ground chicken-it has no flavor.) and one tablespoon each of pepper, ground basil and garlic powder. Mix together and make into 1" tall balls and place into hot pan. Set timer to 6 minutes and cover. Flip and set 6 more minutes, cover, and then check one for doneness. Take out of pan and set aside while draining extra oil on napkins.
Pour all of the onions into the hot pan with the oil in it. Cook along with the lemon peel until the onions are translucent. Once they're translucent, pour in the chicken stock and the ginger and reduce to 1/2 the liquid, which should take about 7 minutes on medium-high heat. Once done, pour on top of drained pasta, meatballs, and butter and mix. Lightly chop the parsley, toss it in, and serve and enjoy!
Serving Size: serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user HEYITSALEXANDRA.
Nutritional Info Amount Per Serving
- Calories: 370.5
- Total Fat: 14.9 g
- Cholesterol: 58.0 mg
- Sodium: 130.6 mg
- Total Carbs: 40.7 g
- Dietary Fiber: 6.2 g
- Protein: 21.0 g
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