Spicy Chicken, Tomato and Spinach Spaghetti with Feta

Spicy Chicken, Tomato and Spinach Spaghetti with Feta

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Spicy Chicken, Tomato and Spinach Spaghetti with Feta

  • Recipe serves4-6
  • Preparation time25 minutes
  • Cooking time35 minutes

Ingredients

  • 200 g durum wheat spaghetti
  • 15 ml sunflower oil
  • 10 ml crushed garlic
  • 1 onion, diced
  • 2.5 ml Robertsons Crushed Chillies (optional)
  • 400 g chicken fillet, sliced
  • 1 punnet (250 g) button mushrooms, sliced
  • 1 tin (410 g) chopped and peeled tomatoes
  • 200 ml water
  • 1 sachet KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • 150 g washed, deveined and chopped spinach
  • ½ round feta cheese, crumbled

Method

  • Bring a large of salted water (1.2 lt water with 7.5 ml salt) to the boil and cook the spaghetti until al dente (cooked but firm to the bite) then drain and set aside
  • Heat oil in a large pot or deep pan and fry the garlic and onion until soft
  • Add the chillies and fry for 1 minute to release the flavor and aroma
  • Add the chicken fillet and fry until well browned on all sides
  • Add the mushrooms and tinned tomatoes and cook until the mushrooms are just tender
  • Add the water and stir in the contents of the sachet of KNORR Spaghetti Bolognaise Dry Cook-in-Sauce
  • Allow to simmer for 10 minutes on a low heat stirring occasionally then stir in the and spinach simmer for a further 5 minutes
  • Combine the sauce with the cooked spaghetti and transfer to a serving dish, top with crumbled feta cheese and serve immediately
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