Ingredients: a bit of butter, 2 finely chopped or crushed fresh garlic cloves, 1 sliced shallot, 500g free range chicken thighs diced into cubes, 1 big bunch of chopped up spinach or other leafy greens, edamame and mungbean fettuccine, 1 finely chopped tomato, a handful of fresh basil leaves, a handful of chopped parsley, a good drizzle of extra virgin olive oil, the juice of one lemon, 1 free range egg, salt and pepper to taste.
Steps: Cook the fettuccine as per instructions on the packet. Stirring with a wooden spoon, gently fry the garlic and shallot on a medium-low heat in the butter until it becomes soft and smells awesome. Add the chicken to the pan and continue cooking, stirring with the wooden spoon, until just cooked through. Add the leafy greens and herbs and stir through to wilt. Take off the heat. Gently stir through the cooked and drained fettuccine, drizzle through a decent amount of olive oil, squeeze in the lemon juice, stir through the raw egg (the heat of the dish will cook it a bit), and season with your desired amount of salt and pepper. I feel a lovely glass of wine would go down well with this dish too!
*I use organic edamame and mung-bean fettuccine from Explore Asian, and it is delish.
By Jasmine at Franklee Healthy