Chicken spaghetti
This Chicken Spaghetti is full of good things and quick to make. Add some dark purple olives or crumbled goats cheese instead of Parmesan if you like.
Ingredients
Method
Ingredients
- 120g Fresh Express Mesclun
- 1 Living Herbs Basil, chopped
- 70g Tasti Walnuts, lightly toasted
- 3-4 cloves garlic
- 300-350g San Remo Spaghetti
- 500g chicken breast, 1cm dice
- 1 pkt Beekist Angel Tomatoes, halved
- 50g Perfect Italiano Parmesan
- ALSO NEED: salt, pepper, olive oil
Method
- Put water and 1 tbs oil on to boil for the pasta.
- Blend the mesclun, basil, walnuts, garlic with a little oil/water to make a pesto/sauce mix. Season well and set aside.
- Put a fry pan on to heat up with a little oil.
- Add the spaghetti to the boiling water and cook. Drain well when ready.
- Add the chicken to the hot fry pan. When cooked add the tomatoes.
- Cook for just a couple of minutes further add the pesto and gently fold together as it cooks.
- Add a 3-4 tbs of pasta liquid.
- Add the well-drained spaghetti and combine.
- Serve sprinkled with parmesan.
AND MORE:
- You can use spinach instead of the mesclun.
- You can use up to 200g of spinach/mesclun to make more sauce.
- Blend any remaining basil with garlic and a little oil. Freeze this to use at a later time. It will add flavour to any tomato based dish.