1/8 cup rapeseed oil
3 tbsp olive oil
4 8-ounce chicken supremes
5/8 cup orange brandy
2 tbsp all-purpose flour
5/8 cup freshly squeezed orange juice
1 ounce zucchini, cut into matchstick strips
1 ounce red bell pepper
1 ounce leek, finely shredded
14 ounces dried spaghetti
3 large oranges, peeled and cut into segments
Rind of 1 orange, cut into strips
2 tbsp chopped fresh tarragon
5/8 cup ricotta cheese, salt and pepper
Heat the rapeseed oil and 1 tbsp of the olive oil in a skillet. Add the chicken and cook quickly until golden brown and add the orange brandy and cook for 3 minutes.
Add the flour and cook for 2 minutes.
Lower the heat and add the orange juice, zucchini, bell pepper, and leek and season. Simmer for 5 minutes until the sauce has thickened.
Meanwhile, bring a pan of salted water to a boil. Add the spaghetti and 1 tbsp of the olive oil and cook for 10 minutes, until just tender, but still firm to the bite. Drain transfer to a serving dish remaining oil on top.
Add the half the orange segments, half the orange rind, the tarragon, and ricotta cheese to the sauce in the pan and cook for 3 minutes.
Place the chicken on top the pasta, pour over a little sauce, garnish with orange segments and rind
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