Spaghetti al limone with boiled chicken
6 servings
30 minutes
Spaghetti al limone with boiled chicken is a refined dish of Italian cuisine that combines the freshness of lemon, the tenderness of chicken meat, and the richness of creamy sauce. Its roots trace back to sunny Italy, where the combination of pasta and citrus aromas became popular among gourmets. The lightness of the lemon flavor is harmoniously complemented by the creamy texture of the sauce and the depth of parmesan, while the addition of basil brings aromatic freshness. The dish has a delicate balance of acidity and creamy softness, creating an unforgettable gastronomic experience. It is perfect for both family dinners and exquisite lunches, impressing with its refined taste. Serving with a drizzle of olive oil and parmesan completes the picture of a true Italian masterpiece that is simple to prepare yet elegant in presentation.
1
Bring the chicken broth to a boil over medium heat, add 1 teaspoon of salt and basil stems. Reduce the heat to 70°C and continue cooking the meat for 12 minutes. Once ready, transfer to a plate, let cool, and use 2 forks to shred the meat into small pieces.
- Chicken broth: 3 glasss
- Salt: to taste
- Basil: 100 g
2
While the meat is cooking, boil 500 ml of salted water and add the pasta. Do not cook to al dente. Drain most of the water, leaving 2 cups for the sauce.
- Spaghetti: 450 g
3
Rinse the pasta under cold water to prevent it from cooking.
4
In a pot with pasta, add 1 cup of pasta water, cream, zest and bring to a boil over medium heat. Continue cooking for 1 minute. Whisk in 1/4 teaspoon of salt, ¼ teaspoon of black pepper and oil.
- Cream 30% fat: 6 tablespoons
- Lemon zest: 4 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 4 tablespoons
5
Add parmesan, chicken meat, lemon juice, basil, and heat everything on low for 1 minute. Add spices to taste and serve immediately, drizzled with olive oil and topped with grated parmesan.
- Grated Parmesan cheese: 60 g
- Chicken breast: 2 pieces
- Lemon juice: 5 tablespoon
- Basil: 100 g
- Salt: to taste
- Ground black pepper: to taste
- Extra virgin olive oil: 4 tablespoons
- Grated Parmesan cheese: 60 g
