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🍝 Spaghetti with Chicken Strips and Cherry Tomatoes

512 kcal · 30 min · 4 servings

Ingredients

• 400 g Spaghetti
• Salt
• 400 g Chicken Breast Fillet (4 Chicken Breast Fillets)
• 100 g Arugula
• 400 g Cherry Tomatoes
• 1 Garlic Clove
• 50 g black, pitted Olives
• Organic Lemon
• 1 tbsp Olive Oil
• Pepper

Instructions

1. 1. Boil water in a large pot and add salt.
2. 2. Add the spaghetti to the boiling water.
3. 3. Cook the pasta until al dente, as described on the package.
4. 4. Rinse the chicken breast fillet under cold water.
5. 5. Pat the meat dry with a kitchen towel.
6. 6. Cut the chicken meat into thin strips.
7. 7. Wash the arugula under cold water.
8. 8. Remove thick stems or wilted greens from the arugula.
9. 9. Tear the arugula into bite-sized pieces.
10. 10. Wash the cherry tomatoes under running water.
11. 11. Pat the tomatoes dry.
12. 12. Halve the cherry tomatoes.
13. 13. Peel the garlic clove.
14. 14. Finely chop the garlic.
15. 15. Wash the olives.
16. 16. Halve the olives.
17. 17. Cut the olive halves into strips.
18. 18. Drain the cooked spaghetti in a colander.
19. 19. Save a small cup of the pasta water.
20. 20. Wash the half lemon with hot water.
21. 21. Pat the lemon dry.
22. 22. Grate the lemon zest finely.
23. 23. Heat oil in a large pan.
24. 24. Add the chicken strips to the hot pan.
25. 25. Add the chopped garlic.
26. 26. Fry the chicken for about three minutes.
27. 27. Season the meat with salt.
28. 28. Season the meat with pepper.
29. 29. Add the spaghetti to the chicken mixture in the pan.
30. 30. Add a splash of the saved pasta water.
31. 31. Mix everything well together.
32. 32. Add the arugula to the pan.
33. 33. Add the olive strips.
34. 34. Add the halved tomatoes.
35. 35. Add the lemon zest.
36. 36. Season the dish again with salt.
37. 37. Season the dish again with pepper.
38. 38. Distribute the food onto several plates.

Nutrition per serving

• kcal: 512
• Protein: 38 g · Fett/Fat: 6 g · Carbs: 74 g