Or, in other words, chicken pasta. Simple, basic and filling. A good one for a quick meal after work; just remember to bring home a decent-sized piece of boneless chicken breast fillet.
Ingredients.
1L salted water.
2 cups dried pasta.
¼ cup olive oil.
1 good cup diced lean chicken.
1 medium onion, chopped.
3 cloves garlic, chopped.
1 small spicy sausage, thinly sliced.
½ cup chopped parsley.
¼ cup chopped spring onion.
¼ cup chopped celery leaves.
2 eggs.
½ cup grated cheese.
Method.
Bring the water to a rolling boil and add the pasta, letting it cook, uncovered, for about ten minutes. Meanwhile, place a sauté pan over a hot flame and add the oil. Add the chicken and stir fry until beginning to turn golden on the outside, meaning that it is cooked through. Add the onion, garlic and sliced sausage, stir through and chow for another three or four minutes.
Beat the eggs and cheese together in a small bowl. Add the pasta to the chicken mixture together with the herbs and stir through until thoroughly mixed. Remove from the heat and quickly stir through the egg mixture, ensuring that it is thoroughly incorporated. Add a little of the pasta water to the mixture to thin out the sauce and serve immediately on hot plates.
