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Tomato Chicken & Baby Spinach Spaghettini Recipe

Tomato Chicken & Baby Spinach Spaghettini
Source: maggi

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Ingredients

  • 2 tbsp olive oil
  • 600g boneless, skinless chicken thighs
  • 1 (150g) onion, finely chopped
  • 2 garlic cloves, crushed
  • 400mL tomato passata
  • 2/3 cup (170ml) chicken stock
  • 1 rosemary sprig
  • 1 bay leaf
  • 600g dried spaghettini
  • 2 cups (40g) baby spinach
  • 1/2 cup (40g) finely grated parmesan
PREP TIME
15m
COOK TIME
40m
TOTAL TIME
55m
YIELD
serving for 4 servings

Instructions

  • Heat half the olive oil in a large saucepan over low heat, add chicken thighs, cook for 3 minutes either side or until browned, remove from pan.
  • Using the same pan; heat remaining oil and add onion and garlic and cook for 5 minutes or until softened. Add chicken to onion mixture, and then add tomato passata, stock, rosemary and bay leaf. Reduce heat to low-medium and simmer for 30 minutes or until tender. Set aside to cool slightly, then coarsely shred chicken, season to taste and keep warm.
  • Cook spaghettini in a large saucepan of boiling water until al dente (5-7 minutes), drain well, add pasta and baby spinach to sauce and toss to combine. serve hot scattered with grated parmesan

Dinner

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A recipe from maggi

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