Monday, January 24, 2005

Spaghetti con pollo citron peperoncino

spaghetti con il pollo-citron-peperoncino rosso
spaghetti con pollo-citron-peperoncino,
originally uploaded by inf.
Some of my latest experiments. Good for coding: some citron chicken spaghetti with chili fast-food (well, it's fast to prepare, anyway). I don't know if the italian name I made up is correct or not. Maybe someone could shred some light?

Here is the recipe.

Spaghetti con pollo citron peperoncino

Cooking time: 10 minutes
Yield: 2-3 servings

300-400g spaghetti (I used tricolore)

3 tablespoons olive oil
2 cloves of garlic
250g chopped chicken

2 tablespoons capers
2 teaspoons chili flakes
1 chopped tomato
2½ teaspoons grated lemon rind
3 tablespoons lemon juice

1 decilitre cream (optional)

1 decilitre shredded fresh basil, oregano and mint
1 decilitle shredded rucola leaves
2 decilitres grated parmesan
Lots of black pepper

Use half of the recipe when preparing for yourself (it's late night coding, after all).
  1. Boil spaghetti with 1 teaspoon of olive oil and 1 teaspoon of salt until it's al dente (half-cooked). While it's boiling, prepare the chicken mix.
  2. Heat olive oil on a pan until hot. Add minced garlic and chicken. Cook for a few minutes until the chicken is half-cooked.
  3. Add capers, chopped tomato, fresh chili strips or dried chili flakes, lemon grind and lemon juice. Cook stirring for a few minutes until the chicken looks ready.
  4. Add cream. This is optional, use it only if you want to make creamy pasta. Cook for a minute.
  5. Drain the pasta and mix it with chicken mix, shredded herbs, rucola, black pepper and parmesan.
  6. Serve with oven hot crispy bread and red wine. Start coding.


Post a Comment

<< Home