Oven-baked chicken skewers

Ingredients for 4 servings:

• 1 kg skinless and boneless chicken thigh(s) or chicken breast fillet
• 1 tsp salt
• ¼ tsp pepper
• 2 tsp sweet paprika powder
• 2 garlic cloves, crushed
• 2 tsp herbs, Italian
• 2 tbsp Parmesan, freshly grated
• 50 g mayonnaise
• 50 ml olive oil
• 500g spaghetti
• 70 g butter
• 3 garlic cloves, crushed
• 1 tsp oregano
• 20 g flour
• 500 ml pasta water
• 400 ml cream
• 200 g cream cheese
• 100 g Parmesan, freshly grated
• 100 g spinach
• salt and pepper

Instructions

Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours

with spaghetti and cream sauce Italian style

Wash the meat, pat dry, and cut into smaller pieces. Mix all the other ingredients together in a suitable bowl, add the meat, coat thoroughly with the marinade, and refrigerate for 1-2 hours. Then, briefly soak the wooden skewers in water. Skewer the marinated meat. Preheat the oven to 230°C (top/bottom heat). Place the skewers either on a baking sheet or, better yet, hang them over a baking or casserole dish and roast for 15 minutes. Turn the skewers once and roast for another 15 minutes. Cook the spaghetti in salted water until al dente, then drain, reserving the cooking water. Melt the butter in a large pan, then add the crushed garlic cloves, oregano, and flour. Deglaze with about 500 ml of pasta water, stir in the cream cheese, cream, and Parmesan cheese. Add the spinach, season with salt and pepper, and let the sauce simmer for a few minutes. Add the drained spaghetti to the sauce and mix everything well. Serve with a mixed salad.