Recipe:

Cook pasta al dente, drain and transfer into a bowl, leaving half a cup of water used to cook it. In the meantime, prepare the marinade: chop lemon grass, dried tomatoes and garlic finely, add provencal herbs, salt, pepper, oil from the dried tomatoes and juice from half a lime. Mix these ingredients then put aside for about 15 min. Next, cut the chicken breast into thin strips and mix them with the marinade prepared earlier. Mix all these ingredients thoroughly and place in a refrigerator for at least 30 min. Separate peeled oranges into parts, then cut each part into three pieces, preserving the juice. On a pan, heat a tablespoon of coconut oil and fry the chicken breast until brown.
Next, add the water used to cook the pasta. After several minutes, when the liquid evaporates slightly, add the remaining marinade, oranges, and pasta cooked earlier. Mix all ingredients, sprinkle with orange juice and leave on a slow flame for about 2 minutes. Place the dish on a plate and decorate with walnuts. Następnie dolać wodę z gotowania makaronu. Po kilku minutach, gdy płyn lekko odparuje dodajemy pozostałą marynatę, pomarańcze oraz wcześniej ugotowany makaron. Całość mieszamy, skrapiamy sokiem z pomarańczy i zostawiamy na wolnum ogniu na około 2 min. Danie przekładay na talerz i dekorujemy orzechami włoskimi.

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