Serves 2
Ingredients:
X2 Slow Cooked Lemon & Herb Chicken Legs
Spaghetti pasta
300ml Cream
1 cup grated Parmesan
1 Zucchini, can swap for Broccolini or Asparagus
1 tbsp Onion powder
1 tbsp Garlic powder
Chilli flakes, to your taste
1 tbsp Lemon juice
To serve:
Grated Parmesan
Italian Parsley
Method:
Begin by boiling a pot of salted water. When bubbling, add dried pasta.
Remove from bag and place the chicken legs in an airfryer or oven at 180 degrees for approx 10-15 mins or until the skin is nice and golden, and the meat is heated through.
Prepare your veggies while you wait for the pasta/chicken to cook.
When the pasta is almost done, take a frying pan and add cream, parmesan, onion, garlic and chilli. Add pasta straight from the pot and a quarter cup of the pasta water.
Stir until the cream starts to thicken and everything is well combined. Turn the heat off, add the lemon juice and stir through quickly. Add pasta and chicken to a serving bowl and top with parmesan and parsley.