Tasty spaghetti with chicken frankfurters

Name: Tasty spaghetti with chicken frankfurters
Ingredients: 200 g chicken frankfurters; 200 g spaghetti; 1 teaspoon dried oregano optional; 1 teaspoon dried basil optional; 1 Maggi cube; 15 ml oil; 2000 ml water; 1/2 lemon; 30 g grated hard cheese

Pasta/Pizza - Tasty spaghetti with chicken frankfurters by Clarisa O. - Recipia

For tasty spaghetti with chicken frankfurters, dried pasta strands are threaded through thick slices of frankfurter and stay whole until they go into the water. I then cook them with oregano, basil and a Maggi cube; I choose chicken frankfurters cut into slices almost two centimeters thick, and the pasta stays held in rings and is served plain, with lemon or grated cheese. Prep: 15 minutes. Cook: 20 minutes. Total time: 35 minutes. Servings: 2. About 630 kcal and 25 g protein per serving.

Ingredients

200 g chicken frankfurters
200 g spaghetti
1 teaspoon dried oregano optional
1 teaspoon dried basil optional
1 Maggi cube
15 ml oil
2000 ml water
1/2 lemon
30 g grated hard cheese

Preparation

1. Cut the frankfurters into slices about 2 cm thick. Thread the uncooked spaghetti through the slices, a few strands at a time. 2. Pour 2000 ml of water into a pot, add the oregano, basil, Maggi cube and oil. Bring the water to a boil in about 10 minutes, until bubbling. 3. Put the spaghetti with the frankfurters into the boiling water and cook for 10 minutes, until the pasta is tender. 4. Drain and serve plain, with the juice of 1/2 lemon or 30 g grated cheese.

Notes

Store in the refrigerator for no more than 3 days in an airtight container; add a tablespoon of water when reheating. You can swap the chicken for 200 g of turkey frankfurters; the pasta contains gluten, and the cheese on top contains dairy. Choose straight frankfurters of a similar thickness; curved ones can be cut into shorter pieces. The dry strands break if you push them through forcefully, so threading them through the slices is the step I take slowly. After draining, the pasta sticks together as it cools, so don't leave it in the colander. It's similar to plain pasta with frankfurters, but each slice stays held in the spaghetti; I serve a tomato salad alongside.