This is a real tasty dish which is surprisingly good on the calories at approx 540 calories per person. This may be because it’s not swimming in cream like I often find so many pasta dishes! This recipe serves two adults.
150g Wholewheat Spaghetti
1 tsp Fresh lemon zest plus half a lemon juice.
1 tbsp of Olive Oil
200g Chestnut Mushrooms sliced
4 Spring Onions sliced
2 Cloves of Garlic sliced
30g Parmigiano Reggiano Cheese grated
6 Sprigs of fresh flat leaf parsley, finely chopped
150g cooked chicken breast
Optional (2 tbsp) of single cream
Begin to cook your spaghetti as per the instructions. In a large wok or frying pan place the olive oil, mushrooms, onions, garlic and cook for about 5 minutes on a low-medium heat. Add in the cooked chicken breast, lemon zest and juice, 2/3rds of the Parmigiano cheese, a ladle full of water from the spaghetti which is cooking, and stir round to heat through and combine. If using the cream add this now too. Taste to see if you want to add any salt and pepper.
You can either add the spaghetti to the pan once it has cooked, or place the spaghetti in the dish and add the chicken and mushroom mixture on top. I like to do the latter, as then you get more equal amounts of the chicken and mushroom mix. I then combine the spaghetti and chicken and mushroom mix whilst in the bowl. Then sprinkle over the remaining 1/3rd Parmigiano cheese over both bowls along with the flat leaf parsley.