Peperoncino with chicken and green onion
If you have tough green onions, try peeling the outer skin. Adding grated lemon peel will enhance the flavor
How to make it
1
Cut the green onions into 3cm lengths
2
Cut the chicken into small pieces, season with salt and coarsely ground black pepper, and marinate in A
3
Boil the spaghetti until it is slightly firm (1 minute before the stated time. Here, we boil it for 3 minutes)
4
Put B into a frying pan and heat until the garlic changes color, then add the green onions and chicken and stir fry, then add the butter and white wine
5
Add the boiled spaghetti to the frying pan, add the cooking water (40cc, not included in the recipe), Parmesan cheese and parsley, and mix well
6
Serve on a plate, sprinkle with Parmesan cheese, parsley and lemon zest and you're done
Materials 1 person
-
- Long onion
- 1 bottle
-
- Chicken thigh
- 75g
-
- salt
- A little
-
- Coarsely smelt black pepper
- A little
-
[A]
- Chop garlic
- 1 tsp
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- finely chopped green onions
- A little
-
[B]
-
Olive Oil
Ardoino Extra Virgin
- 1 tablespoon
-
Olive Oil
-
- Chop garlic
- 1 tsp
-
- Red chili pepper
- 1 bottle
-
- butter
- 8g
-
- White wine
- 30cc
-
- Parmesan cheese
- A little
-
- Mince parsley
- A little
-
- Grate the lemon
- 1 piece
-
[Boil spaghetti]
- Spaghettima Mar Super Pronto Early Boiled Spaghetti 1.6mm
- 80g
-
- Boiled water
- 3000ml
-
- salt
- 30g *1% salt content in water
[PR]
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