- 1 onion
- A punnet of white mushrooms
- 1 garlic clove
- A pack of chicken breast mini fillets
- A bag of spaghetti
- ½ a lemon
- A tub of half fat crème fraîche
- A splash of olive oil
- Sea salt
- Freshly ground pepper
- Frying pan
- Pan with a lid
- Salad spinner or kitchen paper
Peel and finely chop the onion. Peel and grate or crush the garlic. Rinse the mushrooms and finely slice them. Slice the chicken into bite-sized chunks. Fill the kettle and boil it.
Heat a splash of olive oil in a frying pan. Add the chicken. Season with a pinch of salt and pepper. Cook over a medium-high heat for 5-6 mins till the chicken is golden brown. Lift out of the pan and pop onto a plate.
Add the onion to the pan. Turn the heat down to low. Cook for 5 mins till soft and glossy. Stir every so often. Add the garlic and mushrooms to the onion. Cook for 5 mins till the mushrooms are lightly browned. Stir now and then.
While the veg cook, fill a pan with hot water from the kettle. Bring to the boil. Add the spaghetti. Cover. Simmer for about 8 mins till the spaghetti is cooked but not too soft. It should still have a little bite to it.
Pop the chicken back in the pan with the veg. Add a splash of hot water from the kettle and simmer for around 2-3 mins to cook the chicken right through.
Separate the leaves from the lettuce. Rinse. Dry them in a salad spinner or with kitchen paper. Pop in a bowl. Zest and juice half a lemon. Dress the salad with the lemon juice and a splash of olive oil. Toss to coat.
Drain the spaghetti. Stir the crème fraîche into the chicken and veg. Gently warm for 1-2 mins. Add the spaghetti. Toss to mix. Pop onto two warm plates. Sprinkle with the lemon zest and serve with the salad.
Seperate but together
The crème fraîche can separate if it gets too hot too quickly, so be gentle when you're warming it. But if your sauce isn't smooth, don't worry. It'll still be delicious.