Recipe Categories:Light recipes Lunch Packed lunch for work Pasta with white sauce Spring & Summer With meat
MISKO Spaghetti No6 Whole Wheat
500g MISKO Spaghetti No6 Whole Wheat
2 chicken fillets, small chunks
3 fresh onions, finely chopped
½ bunch parsley, finely chopped
1 tbsp. spearmint, finely chopped
freshly ground pepper
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 Whole Wheat. We stir with a cooking fork and let the pasta boil for as long as indicated on the package.
We strain the spaghetti and sprinkle with 2 tbsp. olive oil. We stir gently and leave the pasta aside until it is time to serve.
Sprinkle salt and freshly ground pepper over the chicken chunks.
In a non-stick pan, we heat up a little olive oil and sauté the chicken on all sides until it gets a golden brown color.
In the same pot where we boiled the pasta, we heat up 2-3 tbsp. olive oil and sauté the onions for 2-3 minutes until they soften.
We add the chicken, the Spaghetti, the parsley, the spearmint and freshly ground pepper and mix gently.
If we want, we serve the pasta sprinkled with grated hard yellow cheese.