Spaghetti with chicken frankfurters

Name: Spaghetti with chicken frankfurters
Ingredients: 2500 ml water for the spaghetti; 5 g salt for the spaghetti water; 250 g spaghetti; 1000 ml water for the frankfurters; 5 chicken frankfurters; 1000 ml water for the eggs; 5 g salt for the egg water; 2 eggs; 500 ml cold water; 1 boiled chicken breast (200 g); 2 g salt for seasoning; 1 g ground pepper

Pasta/Pizza - Spaghetti with chicken frankfurters by Elisaveta I. - Recipia

Spaghetti with chicken frankfurters is served warm for lunch, with boiled eggs and chopped chicken breast. The pasta is soft and mixes easily with the slices, while the eggs and boiled chicken breast make it a filling meal. I choose regular-thickness spaghetti so it’s still easy to pick up after mixing. Prep: 10 minutes. Cook: 39 minutes. Rest: 5 minutes. Total: 54 minutes. Serves: 4. Approximately 420 kcal and 35 g protein per serving.

Ingredients

2500 ml water for the spaghetti
5 g salt for the spaghetti water
250 g spaghetti
1000 ml water for the frankfurters
5 chicken frankfurters
1000 ml water for the eggs
5 g salt for the egg water
2 eggs
500 ml cold water
1 boiled chicken breast (200 g)
2 g salt for seasoning
1 g ground pepper

Preparation

1. Bring 2500 ml water with 5 g salt to a boil. Add the spaghetti and cook for 9 minutes, until soft. Drain and season with 2 g salt and the ground pepper. 2. Put the frankfurters in 1000 ml water and boil for about 15 minutes, until hot all the way through. Drain them. 3. Boil the eggs in 1000 ml water with 5 g salt for 15 minutes, until the yolks are firm. Transfer them to 500 ml cold water and leave for 5 minutes. 4. Peel the eggs and slice them. Slice the frankfurters and cut the boiled chicken breast into small pieces. 5. Mix the spaghetti with the eggs, frankfurters and chicken breast, then divide among plates.

Notes

Thin spaghetti softens faster than thick spaghetti, so check it a minute before the time on the package. Thicker frankfurters may need a few extra minutes; take them out when they’re hot in the center. If the boiled chicken breast is very cold, leave it on the counter for a few minutes before cutting it, so it doesn’t cool the pasta when you mix everything together. Serve with a tomato and cucumber salad. It looks a bit like a pasta salad made with leftovers from a meal, except the spaghetti can be twirled around a fork. Keep any leftovers in a sealed container in the fridge for up to 3 days. For a gluten-free version, replace the spaghetti with 250 g gluten-free pasta and follow the cooking time on the package. The dish contains gluten and eggs, and the frankfurters may contain other allergens, depending on the label.