Kelly Neil

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Spaghettini with Chicken, Preserved Lemons, Cherry Tomatoes, Fresh Basil and Crispy Capers

Such a light, flavourful, simple dinner. My only regret is that I didn't have any goat cheese to crumble on top.

Spaghettini with Chicken, Preserved Lemons, Cherry Tomatoes, Fresh Basil and Crispy Capers

2 Tbsp canola / vegetable / peanut oil

4 Tbsp capers, drained

1 C olive oil + extra for 'sauce' if needed

3 or 4 boneless, skinless chicken breasts, cut into bite-sized pieces

1 C cherry tomatoes

1 bulb garlic, cloves chopped fine

4 preserved lemon quarters, rinsed and chopped into small pieces

handful fresh basil leaves, chopped

4 handfuls of dried spaghettini, each handful the diameter of about a quarter (0.25 cents)

- bring a large pot of salted water to a boil - turn off when at a full boil

- heat canola oil in a small frying pan over medium-high heat - add capers and fry until they are crispy and bursting, about 4-5 minutes - remove capers from oil with a fork or slotted spoon and drain on paper towel - set aside

- heat 1 C olive oil over medium-high heat in a large frying pan - add chicken pieces and cook 3-4 minutes on each side until cooked through - remove chicken from pan with tongs or fork and set aside - leave heat on

- add cherry tomatoes to the pan the chicken was cooked in - cook until slightly soft and skins begin to burst - about 3-4 minutes - add garlic and continue to cook until garlic starts to turn golden - return cooked chicken to pan - add chopped preserved lemon and reduce heat

- return large pot of salted to a boil - cook spaghettini as per package instructions - once cooked, drain and add hot pasta to pan with chicken - toss well to coat noodles with oil, chicken, tomatoes, garlic and lemon - add an extra glug of olive oil if the pasta seems a bit dry

- sprinkle in fresh chopped basil - toss well to mix - plate pasta and top each serving with a sprinkle of crispy capers

- optional - serve with crumbled goat cheese on top (I WISH)