Spaghetti with chicken, asparagus, and lemon – 12 March 2013

D decided last night that he should make a pasta today with some of the leftover chicken from the bird he roasted on Sunday. He cooked some sliced shallots in olive oil, then added chopped caperberries, and chicken chunks, salted and peppered, then added lemon zest and some very thin sliced lemon and sliced garlic. Separately, he cut up and boiled some asparagus spears and added these to the chicken mix near the end of cooking. He served this all over plain spaghetti, and it was quite delicious.

We had a slice of Acme Upstairs Bread, and the leftover wines from Sunday and Monday – the Bordeaux and the Primitivo.

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