Creamy Chicken + Tomato Spaghetti (HC)
Ingredients
- 60g wholemeal spaghetti
- 1 tsp olive oil
- 1 chicken fillet, diced
- ½ onion, diced
- ½ courgette, sliced
- 1 tsp Italian seasoning
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ chilli flakes (optional)
- 100g cherry tomatoes
- 1 tbsp tomato puree
- 75g passata
- ½ chicken stock cube (low sodium)
- 1 tbsp garlic and herbs cream cheese (or boursin cheese)
- A handful of fresh spinach, chopped (or 1-2 blocks frozen, defrosted)
- 1 tbsp fresh basil, chopped (optional)
Instructions
Cook the spaghetti in boiling water according to the packet instructions. Reserve 100ml of the pasta water before draining.
Heat the olive oil in a pan and add the diced chicken, onion, courgette, Italian seasoning, smoked paprika, garlic powder and chilli flakes (if using). Cook for 5 minutes over medium heat.
Add the cherry tomatoes, tomato purée, passata, crumbled stock cube and reserved pasta water. Stir well, cover with a lid and simmer for 10 minutes.
Lightly crush the tomatoes with a spoon, then stir in the cream cheese and spinach until the sauce is creamy and the spinach is wilted.
Add the drained spaghetti to the pan, tossing until fully coated in the sauce.
Serve topped with fresh basil, if using.