About this recipe:Simple to make but with layered and elaborate flavours, this rich and gorgeous dinner main of tomato and herb sauce, chicken breast fillets and hot cooked spaghetti is prepared in just 30 minutes1
110g spaghetti pasta
2 tablespoons olive oil
8 plum tomatoes, halved and sliced
1 teaspoon garlic granules
1/2 teaspoon dried oregano
2 teaspoon dried basil
1 pinch salt
1 teaspoon ground black pepper
1 1/2 teaspoons caster sugar
1 tablespoon ketchup
3 tablespoons olive oil
2 skinless, boneless chicken breasts fillets, cut into thin strips
2 garlic cloves, crushed
1 green pepper, chopped
1 red pepper, chopped
1 red onion, chopped
70g sliced fresh mushrooms
20g grated Parmesan cheese
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Method Prep:10min › Cook:20min › Ready in:30min
Bring a large pot of water to the boil over high heat. Stir in the spaghetti and return to the boil. Cook the pasta until it has cooked through, but is still firm to the bite, about 6-8 minutes. Drain well and keep warm.
Heat 2 tablespoons oil in a large frying pan over medium heat. Stir in the tomatoes; cook until they soften and begin to break down. Stir in the garlic granules, oregano, basil, salt, pepper, sugar and ketchup. Heat sauce through and reserve.
Heat the remaining 3 tablespoons oil in a separate cast iron frying pan over medium heat. Stir in chicken; cook until browned. Stir in crushed garlic cloves; cook for 1 additional minute.
Remove chicken from frying pan and reserve. Turn heat to high. Stir the green pepper, red pepper, onion and mushrooms into the frying pan and cook until they begin to soften. Stir in browned chicken and turn heat to medium; cook until chicken is no longer pink in the centre and the vegetables are cooked through, about 5 minutes.
Toss the chicken and vegetables with the tomato sauce and the hot pasta. Serve sprinkled with Parmesan cheese.