This is a wonderfully fresh and summery chicken pasta recipe. Coconut milk and lime juice give fantastic flavour to this dish.
The main thing:
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Fill a saucepan with water and bring it to a boil. Cook 200 grams of spaghetti until al dente; check the package to see how long the spaghetti takes to cook. Meanwhile, prepare the rest of the ingredients.
Cut 2 limes into wedges. Peel and finely chop 3 small shallots and 3 cloves of garlic. Remove any excess fat and sinew from the chicken breasts and cut them into strips or cubes. Season with salt and pepper.
Heat a dash of olive oil in the frying pan, fry the chicken pieces until cooked, then transfer them from the pan to a small bowl.
Add another splash of olive oil to the frying pan, then add the finely chopped shallots and garlic. Sauté this for a few minutes, then add 400 ml of coconut milk and 2 tablespoons of yoghurt. Squeeze the juice from 4 lime wedges and add this to the frying pan.
Stir everything well using a silicone spatula or spoon. Make sure that the yoghurt and coconut milk sauce is fully combined and smooth. Return the fried chicken pieces to the pan.
Drain the spaghetti and add to the frying pan. Stir everything together well, and add dried chilli flakes to taste. Season with salt and pepper.
Serve the coconut and lime chicken spaghetti with 2 extra lime wedges per person. Enjoy your dinner!
Can I replace the lime with lemon?
You can, but add half a tablespoon of sugar to the sauce as lemon can have a much stronger taste than lime.
Can you also use other types of pasta?
Yes, you don't necessarily have to stick to spaghetti. You could try other types of pasta, such as penne, fusilli, or farfalle. Or replace the pasta entirely with boiled rice or noodles; they’re also really tasty!
How long can I keep the coconut and lime chicken spaghetti?
Store this dish in a sealed container in the refrigerator for up to 2 days. Simply reheat it in a frying pan with a dash of oil.