Name: Tuscan chicken spaghetti
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 350 gram dried spaghetti; 1 tablespoon vegetable or olive oil; 500 gram chicken thigh fillets, thinly sliced; 1 red onion, halved, finely chopped; 2 fresh long red chillies, seeded, finely chopped; 2 clove garlic, crushed; 150 gram baby spinach leaves; 400 gram can artichoke hearts, drained, halved; 2 teaspoon finely grated lemon zest; 2 tablespoon lemon juice; 1/4 cup freshly grated parmesan

Ingredients

350 gram dried spaghetti

1 tablespoon vegetable or olive oil

500 gram chicken thigh fillets, thinly sliced

1 red onion, halved, finely chopped

2 fresh long red chillies, seeded, finely chopped

2 clove garlic, crushed

150 gram baby spinach leaves

400 gram can artichoke hearts, drained, halved

2 teaspoon finely grated lemon zest

2 tablespoon lemon juice

1/4 cup freshly grated parmesan

Method

1.Cook pasta in a large saucepan of boiling salted water 10 minutes, or until tender. Drain; return to pan.

2.Meanwhile, heat half the oil in a large deep-frying pan over moderate heat. Cook chicken, in batches, 3 minutes each batch, or until cooked. Transfer to a heatproof plate.

3.Add remaining oil to pan; cook onion 3 minutes, or until soft. Acid chilli and garlic; cook, stirring, 30 seconds, or until fragrant. Add spinach, artichoke and zest; cook, stirring, 1 minute, or until spinach wilts.

4.Add artichoke mixture to pasta with chicken and lemon juice; toss gently 2 minutes, or until heated. Serve topped with parmesan.

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Ingredients

Method

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