Spicy Chicken, Tomato, Spinach And Feta Pasta

CREDITS

Recipe: KNORR
Picture: @sameerakarim

INGREDIENTS

200g spaghetti15ml sunflower oil10ml crushed garlic1 onion, diced2.5ml Crushed Chillies (optional)400g chicken fillet, sliced1 punnet (250 g) button mushrooms, sliced1 tin (410g) chopped and peeled tomatoes200ml water
1 x KNORR Spaghetti Bolognaise Dry Cook-in-Sauce150g washed, deveined and chopped spinach
½ round feta cheese, crumbled

METHOD

Bring a large pot of salted water to the boil and cook the spaghetti until al dente then drain and set asideHeat oil in a large pot or deep pan and fry the garlic and onion until softAdd the chillies and fry for 1 minute Add the chicken fillet and fry until well browned on all sidesAdd the mushrooms and tinned tomatoes and cook until the mushrooms are just tenderAdd the water and stir in the contents of the sachet of Bolognaise Dry Cook-in-SauceAllow to simmer for 10 minutes on a low heat stirring occasionally then stir in the spinach and simmer for a further 5 minutesCombine the sauce with the cooked spaghetti and transfer to a serving dish, top with crumbled feta cheese and serve immediately

POSTED ON

16 May 2020

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