Spaghetti With Chicken And Dolcelatte
Ingredients
- 250g (8oz) quick cook spaghetti
- 1 tablespoon olive oil
- 1 bunch salad onions, diagonally sliced
- 300g (10oz) cooked chicken, diced
- 75g (3oz) dolcelatte, diced
- 200ml tub reduced fat creme fraiche
- 1 tablespoon lemon juice
- 2 tablespoons freshly chopped parsley
- salt and freshly ground black pepper
- 25g (1oz) pine nuts, lightly toasted
Instructions
- Cook the spaghetti following instructions on the pack.
- Meanwhile, heat the oil in a pan and cook the onions for 1 minute,
stirring occasionally.
- Add the chicken, dolcelatte, creme fraiche, lemon juice, half the
parsley and seasoning to taste. Mix well until the cheese has melted and
the sauce is bubbling.
- Stir in the cooked, drained spaghetti, mix thoroughly and transfer to a
warmed serving dish. Sprinkle over the pine nuts and remaining parsley and
serve immediately, with a mixed green salad.
Preparation Time: 10 minutes
Cooking Time: 5 minutes
Serves: 4
Per serving: 483 Kcalories, 26g Fat
Copyright J Sainsbury plc, 1995, 1996