Lemon and thyme chicken with spaghetti recipe
Stuff a juicy chicken breast with a herby cream cheese filling and serve with a spicy broccoli and lemon pasta - what's not to love? This simple recipe serves 4 and is ready in under an hour.
See method- Serves 4
- 10 mins to prepare and 37 mins to cook
- 550 calories / serving
Ingredients
- 100g (3½oz) full-fat soft cheese
- 1 clove garlic, crushed
- 1tbsp fresh parsley, finely chopped
- juice and zest of an unwaxed lemon
- 4 chicken breasts
- 2tbsp olive oil, plus extra for greasing
- 4-5 sprigs fresh thyme, leaves pulled
- 275g (9oz) spaghetti
- 1 medium head broccoli, cut into small florets
- 25g (1oz) finely grated parmesan
- ¼ - ½ tsp crushed chillies
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Shop ingredientsEach serving contains
- Energy
- 2315kJ 550.0kcal
- Fat
- 23g
- Saturates
- 10g
- Salt
- 0.6g
- Sugars
- 2g
of the Reference intake
Carbohydrate 39.5gProtein 49.2gFibre 1.9g
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- Preheat the oven to Gas Mark 6, 200°C, fan 180°C. Mix the soft cheese with the garlic, parsley and lemon zest. Season with pepper.
- Cut a pocket into the chicken breasts and put a spoonful of the cheese filling into each. Place on a lightly oiled baking tray. Drizzle all the chicken with 1 tbsp olive oil, scatter over the thyme leaves and season. Bake for 20-25 minutes, until cooked through.
- While the chicken is cooking, half fill a large saucepan with water and bring to the boil. Add the spaghetti and cook for 10 minutes, then add the broccoli florets and cook for a further 2 minutes.
- Drain the spaghetti and broccoli and return to the pan. Add the remaining olive oil, lemon juice, parmesan, chilli flakes and plenty of pepper. Toss together.
- Take the chicken breasts out of the oven.Cut into a thick portion and ensure that it is cooked through, with no pink showing.Divide the spaghetti and broccoli between four plates, top each with a stuffed chicken breast and serve immediately.
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
