Spaghetti with Chicken, Arugula and Parmesan cheese

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  • 4
  • Easy
  • 20 mins
  • 45 mins
  • Budget Friendly

Ingredients

  • 4 chicken breasts
  • a veal bouillon cube
  • carrot
  • a sprig of celery
  • shallot
  • 2 tbsp flour
  • 1 tbsp dried veal stock
  • scant 1/2 cup of cream
  • 12 oz spaghetti
  • arugula

Preparation

Step 1

- Boil a large pot of water with pealed carrot, celery stalk, and bouillon cube.
- When boiling is reached, add the chicken fillets. Cook at a simmer for half an hour, drain, keeping the broth and keep warm.
- Prepare the sauce: melt the shallot in butter about 3 tbsp. Sprinkle with flour and dried veal stock.

Cook for a few moments and add leftover broth to sauce. When the sauce reaches a smooth consistency, add cream and keep warm. - While preparing sauce, cook spaghetti (al dente, if it worth mentioning) - Just before serving, gently fry the chicken fillets in butter just to color them.

Step 2

- Arrange the spaghetti on plates, sprinkle with arugula, add the chicken fillets cut into slices and add a few tablespoons of sauce and Parmesan shavings.

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