15 g butter
1 tbsp fresh coriander leaves, chopped
1 garlic clove, crushed
1 tsp green chilli pepper, finely chopped
30 ml chicken stock
Juice from ½ a lime
2 tsp soy sauce
120 g chicken fillet, cut into bite-sized pieces
1 small red onion, chopped
1 orange pepper, thinly sliced
60 ml cream
1 Bring a large saucepan of water to the boil and cook the spaghetti according to the packet instructions. Set aside.
2 Heat half of the butter in a saucepan over a medium heat and cook the coriander, garlic and chilli pepper for 4-5 minutes. Add the chicken stock and lime juice and bring to a boil. Cook for 7-10 minutes until it has reduced to a paste-like consistency.
3 Pour the soy sauce over the chicken and set aside. Heat the remaining butter in a frying pan over a medium heat and cook the onion and orange pepper for 5-7 minutes until softened.
4 Add the chicken and soy sauce. Stir in the lime sauce and cream and toss to combine. Bring to a simmer and cook for 7-9 minutes until the chicken is cooked through and the sauce is thick. Toss with the spaghetti and serve warm with a sprinkling of coriander.