Name: Chilli chicken spaghetti
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil, plus 2 teaspoons extra; 400 gram chicken thigh fillets; 1 clove garlic, crushed; 1 teaspoon dried oregano; 1 pinch dried chilli flakes; 400 gram can diced tomatoes; 2 tablespoon tomato paste; 1 tablespoon red wine vinegar; 250 gram spaghetti; 1 tablespoon chopped flat-leaf parsley; 50 gram feta, crumbled; mixed salad, to serve

Ingredients

1 tablespoon vegetable or olive oil, plus 2 teaspoons extra

400 gram chicken thigh fillets

1 clove garlic, crushed

1 teaspoon dried oregano

1 pinch dried chilli flakes

400 gram can diced tomatoes

2 tablespoon tomato paste

1 tablespoon red wine vinegar

250 gram spaghetti

1 tablespoon chopped flat-leaf parsley

50 gram feta, crumbled

mixed salad, to serve

Method

1.Heat oil in a frying pan over high heat. Add chicken; cook and turn for 4 minutes or until browned. Transfer to a heatproof board; rest for 5 minutes. Slice thickly crosswise.

2.Add garlic, oregano and chilli to same pan over moderate heat; cook and stir for 30 seconds or until fragrant. Stir in tomatoes and tomato paste. Bring to a simmer. Simmer, stirring occasionally, for 10 minutes or until mixture thickens. Add chicken, resting juices and vinegar; cook, stirring occasionally, for 5 minutes or until chicken is cooked. Season to taste.

3.Meanwhile, cook pasta in a saucepan of boiling salted water for 10 minutes or until tender. Drain; return to pan. Add extra oil and parsley; toss to combine. Season to taste.

4.Divide the spaghetti among serving bowls. Top spaghetti in bowls with the chicken mixture. Sprinkle spaghetti with feta. Serve with salad.

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Ingredients

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