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Spring veg and Lemon Chicken Pasta

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Ingredients

Adjust Servings:
1 Chicken Breast - cut into strips
2 Lemons - juice and zest
1 tsp Honey
2 tblsp Coconut Aminos
1 tsp Olive Oil
1 Vegetable Stock Cube - crumbled
200ml Water
200g Mushrooms - chopped
1 bunch Spring onions - topped, tailed and cut into 1" pieces
200g baby asparagus - tailed and cut in half
200g Mange Tout
1 tsp Olive Oil
100g Buckwheat pasta

Spring veg and Lemon Chicken Pasta

Features:

    Ingredients

    Directions

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    Steps

    1
    Done

    Put the chicken with the lemon juice, zest, honey and aminos.
    Season.
    Leave for 10 minutes – or prepare ahead and leave overnight.

    2
    Done

    Heat up 2 pans and boil 1 pan of water.

    3
    Done

    In 1 pan put the olive oil and chicken (remove from marinade).
    Cook for 2 minutes on one side. Turnover and seal.
    Sprinkle with stock cube and pour over lemon marinade and water.
    Bring to the boil and simmer for 10 minutes (until the chicken is cooked through).

    4
    Done

    Put the pasta in the boiling water and boil for 5 minutes.
    Drain and set aside.

    5
    Done

    Saute the mushrooms, spring onions and asparagus until they have softened – add the mange tout cook for 1 minute.
    Season. Add the chicken, sauce and pasta. Mix thoroughly and serve.

    NOTES

    Make sure your chicken is completely cooked through!!

    RdC

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    Pear & Walnut Porridge
    next
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    previous
    Pear & Walnut Porridge
    next
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