Chicken ragout with lemon and capers served with spaghetti
Spicy and juicy ragout, healthy
Ingredients
- 500 g chicken breast fillet
- 240 g durum spaghetti pasta (measured dry, 240 g)
- 60 g capers (it was a bottle's worth, and I poured all the juice on it too)
- 1 tablespoon olive oil
- salt
- freshly ground black pepper
- ½ lemon juice
- 5 cloves garlic
- 1 tablespoon oat flour
- 200 ml cooking cream
Instructions
- Wash the chicken breast and cut it into cubes.
- Put a pot of water with salt on to boil. When it boils, add the pasta and cook until al dente.
- Heat the oil in a high-sided frying pan (with a lid) and fry the chicken breast. Season with salt and pepper. Slice two cloves of garlic and add to the pan for extra flavor.
- Once there is no liquid left, sprinkle with oat flour. Stir and fry lightly, pour in the cooking cream, then add some of the pasta cooking water. As you stir, you will see how much water is needed. I added about 4 ladles and it boiled away. Stir.
- Season with lemon juice and add the capers along with their juice. Grate in the remaining three garlic cloves.
- Cover and simmer on low heat for 5-7 minutes. Stir occasionally and add more pasta cooking water if necessary.
- When the ragù is ready, mix it with the cooked pasta. Serve immediately, sprinkled with fresh parsley.
Calories and macros
1 serving
Energy: 529 calories
Protein: 38 grams
Carbohydrates: 48 grams
Fat: 19 grams