Spaghetti with chicken and egg
Under R90 • Serves 4 • Preparation: 20 minutes Cooking time: 15 minutes
• 300g spaghetti (we used wholewheat)
• 60ml olive oil
• 4 slices sourdough bread (crusts removed), crumbled
• 2 garlic cloves, finely chopped
• 1 chilli (or to taste), finely chopped
• zest of 1 lemon
• 300g mini chicken fillets
• 15ml chopped flat-leaf parsley
• 4–8 soft-boiled eggs, peeled and halved
Cook the pasta for 8 minutes
