I Eat This Pasta Every Week | 60g Protein Per Meal

By Chef Jack Ovens · 30 min

Ingredients

Instructions

1. Bring a large pot of well-salted water to the boil.
2. Process the chicken thighs in a food processor until minced. Season generously with cracked black pepper and set aside.
3. Heat the olive oil in a large wide pan over medium-high heat. Add the chicken and cook undisturbed for 3–4 minutes until golden, then break it up and cook until no longer pink and it reaches 74°C (165°F). Remove and set aside.
4. In the same pan, add the mushrooms in a single layer and leave them for 3–4 minutes until deeply golden on one side. Stir and cook until all moisture has evaporated. Add the onion and cook for 3 minutes, then add the garlic and cook for 1 minute.
5. Return the chicken to the pan, add the stock pots and chicken stock, and stir as it simmers. Reduce by half (5–6 minutes) until thick and glossy.
6. Cook the spaghetti in the boiling water according to the packet, reserving plenty of pasta water before draining.
7. Add the drained spaghetti to the sauce, then add pasta water little by little, tossing until silky and coating every strand.
8. Off the heat, toss in the parmesan, lemon zest, lemon juice and chives until the cheese melts. Taste and adjust the seasoning.
9. Divide between containers and finish with extra parmesan and chives.

Summarized from Chef Jack Ovens's video. Watch it for the details.

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GarlicOnionCheeseLemonMushroomParmesan cheeseChicken thighSpaghetti