Sautéed Chicken Breasts with Wholegrain Spaghetti
Ingredients
- Ingredients
- 400 grams Whole Wheat Spaghetti
- 4 Chicken breasts
- salt
- 1 lemon
- freshly ground pepper
- olive oil
- 1 garlic clove
- 200 grams Spinach
- 250 milliliters Crème fraiche
- 2 Basil
- 100 grams chopped almonds (unpeeled)
Preparation steps
Cook spaghetti in plenty of salted boiling water until al dente. Drain, reserving a cup of cooking water.
Season chicken with salt. Squeeze juice from lemon and drizzle over chicken. Season with pepper. Heat 2-3 tablespoons oil in a pan. Fry the fillets until golden-brown on both sides, 6-8 minutes. Keep warm.
Peel and finely chop garlic. Rinse and finely chop spinach. Heat 2 tbsp oil in a second pan and sauté garlic and spinach until spinach wilts. Stir in creme fraiche and 1-2 tbsp reserved pasta water. Season with salt and pepper. Add cooked spaghetti, and 1-2 tbsp additional cooking water if needed. Serve chicken breasts with spaghetti on plates. Sprinkle spaghetti with chopped almonds and garnish chicken with basil leaves. Serve with an arugula salad topped with shaved Parmesan (if desired).