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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A recipe adapted from the Curves cookbook. Delicious and a bit more fattening. Ingredients:
150 g dried spaghetti |
1/4-1/2 teaspoon chili flakes |
2 garlic cloves, crushed |
yellow squash, 5 small |
1/2 lemon, juice of |
black pepper |
500 g chicken tenderloin (or pork, turkey or veal) |
200 ml double cream |
olive oil (for cooking) |
parmesan cheese, for garnish |
Directions:
1. Cook pasta until aldente. Drain then set aside.
2. Heat oil and add garlic and chili and cook until fragrant.
3. Add chicken and lemon juice.
4. Cook chicken until mostly done, then remove chicken into a bowl.
5. Cook chosen veg until mostly done.
6. Return spagetti and chicken to the pan, add cream until all ingredients warmed through.
7. Serve, topped with parmesan to taste.
8. Use whatever fresh garden produce you have to enhance this dish.
9. Yum!
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