4 thick slices cooked chicken
300 ml (1/2 pt) Bechamel Sauce
10 ml (2 tsp) lime juice
juice of 1/2 lemon
175 g (6 oz) wholewheat spaghetti
1. Heat the chicken in the Bechamel Sauce which has had the lime and lemon juice added.
2. Cook the pasta 2 - 3 minutes if fresh (12 minutes if dried) in boiling salted water with a few drops of oil added.
3. Drain and toss in a little butter.
4. Serve with the chicken in sauce, garnished with parsley sprigs and lemon wedges.
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