2 chicken breast fillets, cut into bite size pieces
1 red pepper, de-seeded, cut into small thin strips
1 tablespoon tomato puree
1 (400g) tin tomato soup
2 tablespoons Parmesan cheese, grated
85g (3oz) mature Cheddar cheese, grated
salt and pepper to taste
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Method Prep:10min › Cook:25min › Ready in:35min
Preheat the oven to 180 C / Gas 4.
Bring a large pan of water to the boil and cook spaghetti until it is tender with a bite at the centre.
Meanwhile in a large frying pan heat the oil, then add the chicken and peppers, fry until chicken is browned and the peppers are soft.
Add the tomato puree to the chicken and pepper mixture and stir well to coat.
Drain the spaghetti, then add to the chicken and peppers, mix well to combine.
Place the spaghetti chicken mixture into an ovenproof dish; set aside.
In a medium saucepan heat the tomato soup, then add the Parmesan and a handful of the Cheddar (some has to be reserved for the end). Stir through until the cheese has melted. Season to taste with salt.
Pour the tomato cheese sauce over the chicken spaghetti mixture, then sprinkle the remaining Cheddar over the top.
Bake in the preheated oven for about 15 minutes. Then serve!