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Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta

Spicy Chicken, Tomato and Spinach Spaghetti with Mushrooms and Feta

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Struggling to get the kids to eat their veggies? Then this delicious and healthy meal is the perfect trick to get them to gobble their healthy vegetables up.

Preparation time


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 (410g) 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

Preparation method

Bring a large pot 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 Robertsons Crushed 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 spinach and 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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