Description
A delectable lemon and herb twist on the classic spaghetti!
Ingredients
500 g wholewheat spaghetti
1 whole ready-roasted chicken or 2 C (500 ml) shredded cooked chicken
juice and zest of 2 lemons
3 cloves garlic, crushed
4 spring onions, finely sliced
handful each of basil, Italian parsley and coriander, coarsely chopped
3 Tbsp (45 ml) extra virgin olive oil
freshly milled black pepper and Maldon salt to taste
Instructions
Boil the spaghetti in salted boiling water until al dente. Coat with some olive oil and keep to one side.
Strip the chicken flesh off the bones and shred into bite-size pieces. Toss all the ingredients together until well combined and season to taste. Add more olive oil or lemon juice if needed. Serve hot, cold or at room temperature.
