Your cart is empty
Prep
5m
Cook
25m
Total
30m
Prep
5m
Cook
25m
Total
30m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Butterfly the chicken breasts in half and rub the chicken seasoning all over.
2 Chicken breast
1/2 tsp Garlic powder
1/2 tsp Oregano
1/2 tsp Paprika
Step 2
Heat the olive oil in a pan over a medium-high heat and fry the chicken for around 4 minutes on each side until cooked through and golden.
1/2 tbsp Olive oil
Step 3
Remove the chicken from the pan and place to one side.
Step 4
Add the butter into the pan and once melted add the chopped onion along with the chopped garlic.
1 tbsp Butter
1 Onion
3 Garlic cloves
Step 5
Once soft add the flour and gradually mix in the chicken stock and the cream until a roux has formed.
1 tbsp Flour
400 ml Chicken stock
50 ml Double cream
Step 6
Add the tomato puree, the oregano and the paprika and mix well, then stir in the Parmesan and some fresh basil.
1 tbsp Tomato purée
1 tsp Oregano
1 tsp Paprika
1 handful Fresh basil
Step 7
Place the spinach into the pan and allow to wilt, mix it into the sauce and bring to a simmer for a few minutes.
2 handful Spinach
Step 8
Meanwhile, boil the pasta and once cooked add it into the sauce along with the reserved pasta water then mix well.
300 g Spaghetti
200 ml Pasta water
Step 9
Chop the chicken and place it on top and serve.
For
4
M
I
2
Chicken breast (or 1 large breast)
3
Garlic cloves
1
Onion
2
handful
Spinach, large
1/2
tbsp
Olive oil
1
tbsp
Butter
1
tbsp
Tomato purée
300
g
Spaghetti
1
tsp
Oregano
1
tsp
Paprika
400
ml
Chicken stock
50
ml
Double cream
200
ml
Pasta water, reserved, around
1
tbsp
Flour
1
handful
Fresh basil, optional
Chicken seasoning
1/2
tsp
Oregano
1/2
tsp
Garlic powder
1/2
tsp
Paprika
Per Serving
Calories
492kcal
Fat
14g
Saturates
8g
Carbs
64g
Sugar
3g
Protein
31g
Fibre
4g
Sodium
503mg
Only visible to you
Made it?
Cancel
