Piquant Chicken with Spaghetti
Nutrition
Calories: 541 kcalCarbohydrates: 82 gProtein: 52 gFat: 23 gSaturated Fat: 17 gCholesterol: 57 mgSodium: 379 mgFiber: 17 gSugar: 16 gVitamin A: 111.1 IUCalcium: 98 mgIron: 21 mg
Ingredients
- 1 whole onion finely chopped
- 1 whole carrot diced
- 1 whole garlic clove crushed
- 1-1/4 cups vegetable stock or water
- 4 whole small chicken breast boned and skinned
- ¼ oz bay leaf one bay leaves
- 1 pinch parsley
- 1 pinch thyme
- 4 oz button mushrooms sliced thinly
- 1 tsp wine vinegar or lemon juice
- 12 oz spaghetti
- ½ whole cucumber peeled and sliced lengthwose
- 2 whole ripe tomatoes peeled, seeded and chopped
- 2 tbsp low-fat sour cream
- 1 tbsp chopped fresh parsley
- 1 tbsp snipped chives
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
- Put the onion, carrot, garlic, stock or water into a saucepan with the chicken breasts and bouquet garni. Bring to a boil, cover and simmer gently for 15 - 20 minutes or until tender. Transfer the chicken to a plate and cover with foil.
- Remove the chicken and strain the liquid. Discard the vegetables and return the liquid to the pan. Add the sliced mushrooms, wine vinegar or lemon juice and simmer for 2 - 3 minutes until tender.
- Cook the spaghetti in a large pan of boiling, salted water until al dente. Drain thoroughly.
- Blanch the cucumber in boiling water for 10 seconds. Drain and rinse under cold water.
- Cut the chicken breasts into bite-size pieces. Boil the stock to reduce by half, then add the chicken, tomatoes, sour cream, cucumber and herbs. Season with salt and pepper to taste.
- Transfer the spaghetti to a warmed serving dish and spoon over the chicken. Serve at once.