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veganes Zitronen-Chickin

LEMON CHICKIN WITH SPAGHETTI

Crispy fried vegan lemon chickin on a bed of spaghetti with garlic, mini tomatoes and thyme, garnished with fresh parsley. So quick and easy to make!
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course mains
Cuisine italian fusion
Servings 2 Portionen

Recommended Equipment

saucepan*
frying pan*
cutting board*
knife*
spatula*
colander*
garlic press*
salad spinner*

Ingredients
  

  • 250 spaghetti or other pasta
  • olive oil
  • 2 vegan Chickin Fillets*
  • 1 lemon cut in halves
  • 15 cherry tomatoes
  • fresh thyme
  • 2 garlic cloves
  • 2 teaspoons maple syrup
  • 1/4 teaspoon salt
  • a few grinds fresh pepper
  • handful of fresh parsley

Instructions
 

  • First, gather all your ingredients and prepare them in the right amounts. That makes it so much easier and more fun and you're less likely to forget anything. 
  • Cook spaghetti in salted water according to instructions.
  • Fry the chickin fillets from both sides in a hot pan in a little olive oil according to instructions on packaging and add the two lemon halves face down.
  • In the meantime, cut mini tomatoes in halves, wash thyme (I use a salad spinner), and peel and chop garlic. If you're going use a garlic press, just peel it.
  • When the chickin fillets and lemons are nicely browned, take everything out of the pan. Cut the chickin fillets into stripes.
  • Drain the spaghetti and set aside.
  • Add more olive oil to the pan, add mini tomatoes, thyme, then garlic, maple syrup and the spaghetti and salt and stir-fry a bit.
  • Wash and chop the parsley.
  • Distribute on two plates, add fresh pepper, put the cut chickin fillets on top, squeeze the lemon (watch for seeds falling out) and garnish with parsley.
Keyword Pasta, quick weeknight meal
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