This is one of my Italian inspired quick and easy “study abroad” recipes. I love eating out and trying exotic dishes, but on an everyday basis I do like meals that are light, with simple flavours and minimal ingredients. Now that I don’t really eat pasta (I do occasionally but I shouldn’t) and I’m not the biggest fan of gluten free pasta, I don’t cook this very often but this was a weekly favourite for me back in 2011/2012.
Sometimes I would lightly season chicken breasts at the beginning of the week to be pan fried or grilled but after a couple of days I would change my mind. This recipe was a great alternative as the seasonings were very similar; all I had to do was chop up the chicken breasts and voila! I was no longer stuck with grilled chicken another day. Alternatively you can substitute the chicken breast for turkey or shrimps.
Prep time: 10 mins
Cooking time:15 mins
3 medium chicken breasts
2 sliced green peppers
1 tsp garlic puree (or finely chopped)
1 tsp chopped garlic
½ chopped onion
3 tbsp olive oil
1 tbsp mixed herbs
1 tbsp sea salt
1 tbsp ground white pepper (you can use black if that’s all you have but white is better)
3 large bay leaves
Season the chopped chicken breast with the sea salt, mixed herbs, ground white pepper and garlic puree. Mix well well well!
Put the spaghetti to boil, following the instructions on the packet if necessary. Remember to add a drop of oil to the water to avoid the spaghetti sticking together
Once your spaghetti has cooked, strain off the water and set aside
Heat the olive oil on a medium heat in the wok/frying pan and add the chopped garlic
When the garlic has slightly browned add the chopped onions and sautée for approx. 2 mins until they have slightly softened (but are still bit crunchy)
Add the chicken breast and stir.
Cover the pot and cook for about 8-10 minutes
Add the spaghetti and green peppers to the wok/pan and mix everything well
Taste a little bit of the spaghetti and if you like, add a bit more salt and/or pepper
Turn the heat to a low temperature and allow all the flavours to come together for about 2-3 minutes
Remove the wok from the heat and serve with some garlic bread or a nice side salad!
For this recipe you have to use green peppers. If you use yellow, red or orange I really don’t think it will taste the same. I would also advise you to stick to olive oil as I have tried it with sunflower and vegetable oil and they weren’t as complimentary to the dish. I used to use a wok to make it but you can also use a large frying pan and if you’re not a fan of spaghetti you can try it with tagliatelle or penne!