Pasta with parsley chicken

Ingredients for 3 servings:

• 250g spaghetti
• 1 tbsp olive oil
• 1 lemon(s), untreated, peel
• 1 tsp ginger, freshly chopped
• 1 tsp sugar
• Salt
• 250 ml chicken broth
• 50 g butter
• 250 g chicken breast fillet(s), cut into strips
• 1 onion(s), red, finely chopped
• 2 bunch parsley, flat

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 35 minutes

quick summer dish

Heat the olive oil in a pan, add the lemon zest, and sauté over low heat, stirring frequently. Stir in the ginger, sugar, and salt and sauté for about 2 minutes. Add the chicken stock, bring to a boil, and cook until the liquid is reduced by half. Meanwhile, cook the pasta. Melt half the butter in a pan, add the chicken and onions, and fry until lightly browned. Stir in the lemon-ginger mixture and the parsley leaves, and cook briefly. Toss the cooked pasta with the remaining butter and add the sauce.