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Roast Chicken Breast, Lemon and Artichoke Spaghetti

Creamy lemon roast chicken breast spaghetti is a fan favourite, spruce yours up with artichokes and olives!
15

min

6

serves

Dinner, Lunch

Ingredients

  • 30g butter
  • 1/4 cup olive oil
  • 6 garlic cloves peeled, thinly sliced
  • 4 charred artichoke hearts in oil sliced
  • 250g Moira Mac’s Roast Chicken Breast Slices
  • 2 cups chicken broth
  • 1 pack spaghetti cooked al dente
  • 1/2 cup crème fraiche
  • Lemons, Italian parsley, chives, green olives and capers to serve

Method

  1. Into a large deep sided frying pan add butter, oil and sliced garlic. Fry gently over med-low heat stirring often until the garlic begins to caramelise – be careful not to burn it as it becomes very bitter
  2. Add artichoke, chicken and chicken broth and gently bring to a simmer
  3. Add spaghetti and toss through for 1 min until the chicken broth starts to make a sauce
  4. Toss through creme fraiche, a squeeze of lemon, parsley and chives and serve immediately with a side of olives and capers

Recipe Featuring Moira Mac’s

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