Herb Spaghetti With Lemon Chicken Recipe 425 Food

LEMON AND HERB SPAGHETTI

Steps:

• Bring a large pot of salted water to a boil. Cook the spaghetti according to the package directions until al dente.
• Meanwhile, make the sauce: In a small food processor or blender, combine the basil, chives, dill, garlic, zest, oil, 1 1/2 teaspoons salt and the pepper. Blend until smooth. Taste and add more salt, if desired. Set the herb sauce aside.
• Drain the pasta and, while it's still in the colander, toss with the lemon juice. Transfer to a large bowl and pour in the herb sauce. Toss thoroughly until the pasta is completely coated.
• Serve family-style warm or at room temperature with freshly grated Parmesan, if desired.

PASTA WITH LEMON, HERBS AND RICOTTA SALATA

Steps:

• Fill a large pot with water and add enough salt so that you can taste it. Bring to a boil. Pour the chicken broth into a small saucepan, drop in the garlic and bring to a boil. Reduce by half. Remove garlic. Shut off the heat; add the lemon zest and juice. Season to taste. It should be highly seasoned because this will be the sauce for the pasta. Keep warm. Place 4 serving bowls in a low oven.
• When the water comes to a boil, add the pasta and cook until al dente. After five minutes, ladle out about 1 cup of the cooking water and reserve. Drain the pasta, shake, then return it to the pot. Place over low heat and pour in the chicken broth. Sprinkle in the mint, marjoram and fennel and a little olive oil. Stir. The pasta should be brothy and lemony. Add some of the reserved cooking water, salt and more lemon juice, if needed.
• Spoon into bowls so that the pasta is lying in a bit of broth. Crumble the ricotta over top, sprinkle with a dash more oil and grind pepper over the top. Serve.

LEMON HERB CHICKEN PASTA WITH GREEN PEAS, SNAP PEAS AND SPINACH

Steps:

• Bring a large pot of water to a boil and salt it generously. Add the pasta and cook until al dente, 8 to 10 minutes. Reserve 1/4 cup of the cooking liquid. Drain the pasta and set aside.
• Sprinkle the chicken with salt and pepper. Add 2 tablespoons olive oil to a large pan over medium-high heat. Cook the chicken until the internal temperature reaches 160 degrees F, about 5 minutes per side. Remove the chicken and slice it into strips.
• Add 1 tablespoon olive oil to the pan. Add the garlic and shallot and sprinkle with salt and pepper. Cook until fragrant, 1 minute. Add the lemon juice and sugar snap peas and cook, 2 minutes. Add the reserved pasta water and the frozen peas. Cook until the peas are just cooked through, 2 minutes more.
• Add the cooked pasta, spinach, sliced chicken, chopped basil, chopped parsley and the remaining 2 tablespoons olive oil. Toss all the ingredients together to coat, season with additional salt and pepper and garnish with parsley leaves. Serve immediately.

SPAGHETTI WITH FRESH HERBS

Steps:

• Bring a large saucepan of water to the boil.
• Add salt and spaghetti.
• Cook for 12-14 minutes.
• In the meantime, prepare the sauce: First, remove any thick or woody stems from the herbs and discard.
• Chop herbs finely- you should end up with about 3/4 cup of chopped herbs (a little more or less won't matter).
• Heat olive oil in a medium saucepan over a medium heat.
• Add garlic and cook until just beginning to colour.
• Remove saucepan from heat immediately.
• With the saucepan off the heat, add cream, butter, lemon rind and juice, herbs, salt and pepper and stir to mix well.
• When the spaghetti is cooked to your liking, drain it well then add the drained spaghetti to the saucepan (the one with the sauce in it).
• Return this saucepan to a low-medium heat and toss with two forks to combine the spaghetti with the sauce.
• Cook gently for a minute or two until the sauce begins to thicken and most, but not all, of it has been taken up by the spaghetti.
• Serve in bowls, drizzling over any remaining sauce.
• Top with parmesan cheese.
• Serve immediately.
• Serve as is or with a crisp green salad and a nice cold glass of dry white wine!

HERB SPAGHETTI WITH LEMON CHICKEN RECIPE - (4.2/5)

Steps:

• Add all the marinade ingredients into the chicken and marinate for 20 minutes Place sauté pan over medium heat and add butter and olive oil. Add the flour and cook for a minute. Add chicken stock and simmer gravy until thickened then add the chopped basil. Add the sauteed chicken in the gravy then toss the cooked spaghetti into this. Add the cherry tomatoes and finish the dish with the chopped parsley and grated parmesan cheese (serve extra on the side). Makes 5-6 servings