| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Sainsbury4, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 250 |
g |
Quick-cook spaghetti; (8oz) |
| 1 |
tb |
Olive oil |
| 1 |
bn |
Salad onions; diagonally sliced |
| 300 |
g |
Cooked chicken; diced (10oz) |
| 75 |
g |
Dolcelatte cheese; diced (3oz) |
| 1 |
|
200 millilit reduced fat creme fraiche; (7 fl oz) |
| 1 |
tb |
Lemon juice |
| 2 |
tb |
Freshly chopped parsley |
|
|
Salt and freshly ground black pepper |
| 25 |
g |
Pine kernals; lightly toasted |
|
|
; (1oz) |
INSTRUCTIONS
1. Cook the spaghetti following instructions on the pack.
2. Meanwhile, heat the oil in a pan and cook the onions for 1 minute,
stirring occasionally.
3. Add the chicken, dolcelatte, creme fraiche, lemon juice, half the
parsley and seasoning to taste. Mix well until the cheese has melted and
the sauce is bubbling.
4. Stir in the cooked, drained spaghetti, mix thoroughly and transfer to a
warmed serving dish.
5. Sprinkle over the pine nuts and remaining parsley and serve immediately,
with a mixed green salad.
Converted by MC_Buster.
NOTES : A quick, simple lunch or supper dish, using a mild-tasting blue
cheese to flavour the creamy sauce.
Converted by MM_Buster v2.0l.
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