So, you are in a hurry and dinner time is descending fast; what to cook? Dinners like the one below have gotten me out of countless spots of desperation. My advice is to always have pasta in the cupboard, along with some meat in the freezer, and you can’t go wrong (it doesn’t hurt if it is summertime, and there is an abundance of herbs growing in a pot, or the dirt outside your back door either!).
This can be changed any way you like, depending on what you have on hand. Don’t be afraid to experiment. If you stick loosely to the method, it should be delicious!
You will need: 2 boneless chicken breasts, sliced in half lengthways and cut into bite-sized pieces, 2 tbs extra-virgin olive oil, 1 medium sweet onion, diced, 2 garlic cloves, roughly chopped, 1/2 tsp chili flakes (1 tsp if you want to feel a smidge of heat), 1 carrot, thinly sliced, 1 cup frozen baby peas, 12 lemon basil leaves, left whole, 1 bouillon cube, 8 cups water, coarse sea salt, freshly ground black pepper, 3/4 lb box spaghetti.
1 – Put big pan on low/medium heat and add the oil. When it warms up add the onions and garlic and saute for 5 minutes. Add the carrots and chili flakes and continue to cook for another 7 minutes.
2 – Add the stock cube and water and bring to a simmer. Add the lemon basil and peas and bring back to a simmer. Add the chopped chicken, lime juice and break the spaghetti strands into small pieces (I was able to break a strand 6 times) and add to the liquid. Add 1 tsp coarse sea salt and several grinds of pepper. Stir to separate the strands and bring to a very gently simmer. Cook for about 9 minutes.
3 – Take off heat and taste. Add salt and or pepper as desired. Partially cover for 5 to 10 minutes. This gives everything a chance to settle.
That’s it – so quick, dead easy, and tasty!