Recipe Categories:
Autumn & Winter Lunch Pasta with white sauce Sunday family meal With meat Without lactose
10΄
Preparation Time
25΄
Cooking Time
easy
Difficulty
4
Portions
INGREDIENTS
MISKO Spaghetti No6
500g MISKO Spaghetti No6
60ml olive oil
6 chicken legs, fillet, chopped into small bites
1 onion, finely chopped
2 cloves of garlic, grated
200ml beer
3 tbsp. soy sauce
1½ tbsp. mustard
1 tbsp. honey
salt
freshly ground pepper
¼ bunch parsley, finely chopped
METHOD
In a saucepan, we heat the olive oil and sauté the chicken for 6-7 minutes until it turns golden brown on all sides.
We add the onion and sauté for 2-3 minutes until it softens. We sprinkle with salt and freshly ground pepper.
We add the garlic and sauté for 1 minute.
In a bowl we mix the beer, the mustard and the honey. We pour the mixture into the saucepan and lower the heat. We let the chicken cook for 8-10 minutes.
In the meantime, we prepare the pasta. We fill a large pot with 5 liters of water and cook on high heat.
Once the water starts boiling, we add 35g salt and MISKO Spaghetti No6 . We stir with a cooking fork and let the pasta boil for as long as indicated on the package.
We strain the spaghetti and add them to the pot with the chicken. We mix gently for the ingredients to blend together.
We serve right away after sprinkling freshly ground pepper and finely chopped parsley.
